This simple side dish was inspired by The Flavor Bible, which is a fantastic resource for learning how to put ingredients together. I saw the book mentioned once on 101cookbooks, and am glad I bought it. It truly is so helpful as a brainstorming co-chef.
The rosemary really tastes delicious with the fruits and nuts. I can imagine adding a can of white beans to this, or using white beans or quinoa in place of the couscous. Fresh apricots would probably be delicious, but I had already eaten the last of the stash I bought at Whole Foods by the time I made this, so I used dried. If you’d like the rosemary flavor to permeate the whole dish more than it already does, you might try infusing salt or extra virgin olive oil with it and adding that to the recipe.
Couscous with Pinenuts, Apricots, Rosemary, and Apple
1 cup whole wheat couscous
1/2 cup chopped dried apricots
1/2 cup pinenuts
1 crisp red apple, diced
1 scant Tbsp. minced fresh rosemary
finely ground sea salt
extra virgin olive oil (optional)
1. Prepare the couscous according to the package directions.
2. In the meantime, combine the apricots, pinenuts, apple, and rosemary in a large bowl. Stir in the couscous until all ingredients are well-combined. Season to taste with sea salt and pepper. Drizzle with olive oil, if desired. You can serve this warm or at room temperature. Makes 4-6 side dish servings.