Harvest Couscous

  • Yield 4 servings

This couscous dish stars delicious apples, walnuts and raisins, giving it all the flavors of fall.


2 cups water
1 cup apple or orange juice
2 teaspoons pure olive oil
2 teaspoons curry powder
1 tablespoon tamari or soy sauce
2 teaspoons grated ginger root
1 1/2 cups uncooked couscous
2 medium apples, diced (Granny Smith, Gala, or Fuji apples)
1/2 cup raisins
1/4 cup dried cranberries
1/2 cup toasted walnut or pecan pieces
2 tablespoons chopped fresh mint or parsley
1/2 teaspoon cayenne pepper
Juice of 1 lemon
1 cup cooked lentils, optional


  1. Bring water, juice, oil, curry powder, tamari or soy sauce and gingerroot to a boil in a nonreactive saucepan over high heat. Place couscous in a large nonreactive bowl and pour boiling liquid over it. Tightly cover with aluminum foil and let sit 30 minutes or until couscous is softened and water absorbed. Then add remaining ingredients and toss to combine.



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