<p>Fresh Plum Concentrate adds an extra layer of complexity and caramelization of a simple pearl couscous preparation. This side dish is excellent alongside braised dishes, such as Moroccan Tagine with Chicken and Olives.</p>
<p>Fresh Plum Concentrate adds an extra layer of complexity and caramelization of a simple pearl couscous preparation. This side dish is excellent alongside braised dishes, such as Moroccan Tagine with Chicken and Olives.</p>
Ingredients

    15 ml /1 tablespoon extra-virgin olive oil

    150 g / 1 cup pearled (Israeli) couscous

    7.5 ml / 1 1/2 teaspoon Fresh Plum Concentrate

    2 g / 1/2 teaspoon salt

    10 g / 1/2 cup flat-leaf parsley, coarsely chopped

    1 g / 1 tablespoon fresh oregano, chopped

    1 g / 1 tablespoon fresh thyme

    5 g / 1 tablespoon orange zest

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Instructions

    Heat the oil in a medium pot. Add the couscous and cook briefly, about 1 minute. Add the concentrate, salt, herbs, and zest and cook until the couscous starts to become caramelized, about 1 minute (the concentrate will speed up caramelization).

    Pour in the water and bring to a boil. Lower to a gentle simmer and cook until the liquid has been absorbed, about 10 minutes. Let sit for 5 minutes before serving.

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