A side dish or a salad, it’s versatile, different… and delicious!
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
I’m really excited about this recipe. It’s so versatile and different… and delicious! It can be served warm as a side dish or at room temperature for a great salad. I especially love these kinds of versatile recipes that can easily be made up to 2 days in advance.
Serves 12
Bring a medium pot of salted water to a boil and add the Israeli couscous. Cook until aldente (the pasta should have a bit of “bite”). Transfer to a strainer and rinse immediately under cold running water. Mix in 1–2 Tbsp of olive oil to ensure the balls don’t stick together.
Meanwhile heat 2 Tbsp oil in a heavy-bottomed pan. Add the onions and let them slowly caramelize for about 10 minutes until the onions are turning brown. Add in the dried fruit and saute for about 5 minutes more or until fruit is just softening.
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