Creamy Cous Cous Recipe

Inspired by Terra GR

Time30m

Serves4

Mushrooms. Fried sage. Hazelnuts. Apple vinaigrette.

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Ingredients

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1
Cook the Couscous
In a medium saucepan, bring 1 cup of water to a boil. Add a pinch of salt, and then stir in the couscous. Remove from heat, cover, and let it sit for 5 minutes until the water is absorbed. Fluff with a fork and set aside.

2
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are browned and tender.
3
Fry the Sage
In the same skillet, add the fresh sage leaves and fry them for 1-2 minutes until they are crispy. Remove the sage and set aside on a paper towel to drain.

4
Toast the Hazelnuts
In a dry skillet over medium heat, add the chopped hazelnuts. Toast for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.

5
Make the Vinaigrette
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper until well combined.

6
Combine All Ingredients
In a large mixing bowl, combine the cooked couscous, sautéed mushrooms, toasted hazelnuts, and crispy sage. Drizzle the apple vinaigrette over the mixture and toss gently to combine.
7
Serve
Taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with additional sage leaves if desired.