This salad/side recipe is perfect when you are craving for something sweet-tangy and super light.
Preparation of couscous:
1 cup of Israeli couscous (I got it from trader joes)
1 and 1/4 cup of vegetable stock
1/2 tablespoon of butter
1 cinnamon stick
1/4 cup of shallots or mild sweet onions
1 lemon zest
3 tablespoons of balsamic vinegar
1/2 lemon juice
3 tablespoons of grapeseed oil or olive oil (I use grape seed oil as it has no acquired taste and feels much lighter)
7-8 Thai basil leaves
1/4 cup frozen Edamame (cook it in a microwave for 2 minutes)
2 whole ripped peaches, or apricots or pineapple (Any juicy fruit)
1 teaspoon sugar or agave nectar
1/8 cup of sliced almonds
1/8 cups of golden raisins (or cranberries)
Salt and pepper to taste
Add 1/8 cup of apple cider (optional)
Now start preparing couscous.
In a pot, take butter and cinnamon stick. Sauté shallots for few minutes until transparent. Add couscous and toast them until golden brown. Remember this step is very important. Don’t burn them but give couscous light golden brown color. Add vegetable stock. Cover it until gets a boil. Now switch off the burner and cover it again and let it fluff up. Add lemon zest once its cooked through.
In another container. Add balsamic vinegar, apple cider, lemon juice, and grapeseed or olive oil and emulsify with a whisk. Mix agave nectar, Thai basil, edamame, fruits, raisins, almonds, salt pepper. Let them soak all liquid.
Add the vinegar dressing to the couscous while they are warm. If you feel they are drying up then drizzled some olive oil.
Serve warm or cold. They taste great both ways.