As I was wondering what to do with my gorgeous and thriving pineapple sage plant, I came across this combination of flavors on a website about herbs. So I tossed them together with couscous for a quick lunch. It turned out to have a subtle but pleasant flavor. I think this would also be great with quinoa, but couscous was more time-friendly on this particular day. If you don’t have pineapple sage (and trust me, I wouldn’t even know it existed if I hadn’t happened to come across it at my favorite place to buy herbs), you might try this with Thai basil or mint instead.
Pineapple Sage Couscous
1 cup whole wheat couscous or quinoa
3 Tbsp. extra virgin olive oil
1 – 1 1/2 tsp. minced ginger (I like the kind they sell in a tube in the produce section)
1 small clove of garlic, minced
1/2 cup pineapple sage leaves, chopped
1/2 cup dried cranberries
sea salt or pepper, to taste
slivered or sliced almonds (optional)
small chunks of pineapple (optional)
1. Cook the couscous or quinoa according to the package directions.
2. In a big bowl, stir together the olive oil, garlic, and ginger.
3. Add the couscous, pineapple sage, and cranberries to the bowl, and stir everything together. Season to taste with salt or pepper. Can be enjoyed warm or at room temperature. Serves 3-6.