Fuyu Persimmon & Fennel Couscous
Just as you would add in raisins or other fruits to a couscous, the Fuyus add a new flavor and texture to an otherwise lackluster side dish. Serves 4.
Ingredients
Ingredients:
- 1/4 – 1/2 cup chopped fennel white bulb part only
- Half of 1 small yellow or red onion diced (about 1/4 -1/2 cup)
- 2 Fuyu persimmons quartered and diced
- 1 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1 tsp dried thyme
- 1 cup couscous
- 1 cup chicken or vegetable broth warmed
- 1/4 cup raw slivered almonds toasted if desired
- 1 TBL chopped flat-leaf parsley
- Salt to taste
Instructions
- In a medium sauté pan, heat oil over medium heat. Add onion and fennel and cook until fragrant and translucent, about 5 minutes. Stir in persimmons and thyme and cook for 2 minutes, stirring frequently.
- Stir in couscous for 1 minute, then pour in the broth. Remove from heat, cover and let sit for about 5 minutes (or according to the couscous package directions).
- Stir in parsley, almonds and salt to taste. Serve warm.
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