日本語
한국어
Fresh Plum Concentrate adds an extra layer of complexity and caramelization of a simple pearl couscous preparation. This side dish…
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.
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
A recent Reader’s Digest story summarizes a study released last year about how prunes stave off bone loss. The study,…
Read MorePrunes have long been used on cheese plates and chocolate desserts, but there’s a number of other ways to leverage their mellow, sweet flavor in both sweet and savory applications.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
2025 © Sunsweet Ingredients is the registered trademark of Sunsweet Ingredients | sales@sunsweetingredients.com | Phone: (888) 275-3735
