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Autumn Couscous


from the kitchen of Chef David Schmidt

1 lb. Israeli Couscous, whole wheat, white or tri-color
   - Israeli Couscous is also called Pearl Couscous, 1 lb. is about 3 cups
olive oil
1/2 tsp. ground clove
1 tsp. cinnamon
2 Tblsp. brown sugar
2 1/2 cups sweet potatoes, diced
2 1/2 cups butternut squash, diced
1 1/2 cups granny smith apple, diced
1/2 cup raisins
1/2 cup Craisins
2 cups cherry juice (or cranberry or apple juice)
2 Tblsp. corn starch
1 Tblsp. fresh thyme or 1 tsp. dried
1 Tblsp. fresh rosemary or 1 tsp. dried
salt & pepper

On a baking sheet, toss diced sweet potatoes and squash with oil, spices and brown sugar.
Bake at 350 degrees for about 20-25 minutes, just until tender, not soft or mushy.

Prepare couscous according to package directions.

In a small sauce pan, mix herbs, juice and cornstarch until smooth. Bring to a boil, stirring constantly until it thickens.

In a large non-stick skillet, with a small amount of oil or butter, sear diced apples - don’t let them get brown, just sear, toss for a minute or two to seal in the juices and keep from 'browning' later.

Add raisins, craisins, squash and sweet potatoes to apples, sauté until warmed through.
Add couscous.
Stir in thicken juice mixture, cook for a minute more.
Salt and pepper to taste. Serve.

Terri's notes:
~ Wheat Couscous is healthy, the white and tri-color make a very pretty dish.
~ Adding all of the couscous is great, 1/2 would work, you be the chef and adjust the amount of couscous and sauce as it suites your family's taste.
~ It's healthy, hearty, beautiful - and just as delicious chilled, or at room temperature as it is hot!
~ Easily divided into 1/2 a recipe.

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