Roasted Pears with Couscous and Winter Fruits
Total Time: 45 minutes; 20 minutes active
Mediterranean-inspired couscous with the quintessential juicy accompaniment of roasted pears.
- 2 slightly ripe pears
- 3 tablespoons olive oil
- 2 teaspoons whole cumin
- 1 cup sliced leek or onion
- 1 stalk celery, chopped
- 1/4 cup chopped dried fruit (cranberries, apricots, raisins, mangos, prunes, currants, pears, cherries; just one kind or any combination you like!)
- Pinch saffron (optional)
- 2/3 cup couscous (choose whole wheat couscous for a whole grain version)
- 1 cup vegetable broth
- Salt and freshly ground pepper
- Lemon wedges, toasted almonds and feta cheese for garnish
- Preheat oven to 400° F.
- Cut pears in half lengthwise and remove the core. Place pear halves face down in a parchment paper-lined roasting pan and cook for 20 to 25 minutes or until fork tender. They will caramelize in their own juices.
- In a heavy pot, heat oil over medium-high heat and cook cumin, onions and celery for 3 to 4 minutes until crisp-tender. Stir in dried fruit, saffron and couscous. Pour in broth and bring to a boil. Season with salt and pepper. Cover the pot and remove it from the heat. Let couscous steam for about 5 minutes. Remove the lid and fluff with a fork.
- To serve, cut pear halves into thin slices and fan one on each of 4 plates or just serve uncut, tilted at an angle. Mound with couscous and garnish with lemon wedges, toasted almonds and feta cheese.
Recipe modified with permission from PCC Natural Markets.