Recipe by Lynne Vae, also available at www.strongertogether.coop
Recipe modified with permission from PCC Natural Markets.
Learn more about your food and where it comes from by visiting www.strongertogether.coop
- 2 pears slightly ripe
- 3 tbsp olive oil
- 2 tsp whole cumin
- 1 cup leek or onion sliced
- 1 stalk celery chopped
- 1/4 cup dried fruit (cranberries, apricots, raisins, etc).
- 1 pinch saffron (optional)
- 2/3 cup couscous
- 1 cup vegetable broth
- salt to taste
- fresh ground pepper to taste
- lemon wedges, toasted almonds, and feta cheese for optional garnish
- Preheat oven to 400° F.
- Cut pears in half lengthwise and remove the core. Place pear halves face down in a parchment paper-lined roasting pan and cook for 20 to 25 minutes or until fork tender. They will caramelize in their own juices.
- In a heavy pot, heat oil over medium-high heat and cook cumin, onions and celery for 3 to 4 minutes until crisp-tender.
- Stir in dried fruit, saffron and couscous. Pour in broth and bring to a boil. Season with salt and pepper. Cover the pot and remove it from the heat. Let couscous steam for about 5 minutes. Remove the lid and fluff with a fork.
- To serve, cut pear halves into thin slices and fan one on each of 4 plates or just serve uncut, tilted at an angle. Mound with couscous and garnish with lemon wedges, toasted almonds and feta cheese.
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