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.
Yield: 4 to 6 servings
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
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.
![<p>The combination of ground beef blended with mushrooms yields a heart-healthy variation on the classic American burger. Adding approximately 2% of Dried Plum Puree helps bind the meat to the mushrooms, ensuring the patty stays juicy and caramelizes evenly. Because the puree also staves off warmed-over flavor, the patties can be cooked and rewarmed without […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/Blended-Burger-bun-2.jpg)
