Try not to eat it all in one day--it's hard! This fluffy and light side dish is closer to a salad, even though I serve it warm. The toasted pine nuts and tangy-sweet cranberries play nicely against the backdrop of the couscous. Grated Parmesan, crumbled Queso Fresco cheese, parsley, chives, AND the honey white balsamic vinaigrette add extra happy flavors... it's insanely delicious and fast to make, and I can't think of one reason not to make it.
Notes: Garlic-infused olive oil and (pomegranate-quince) white balsamic vinegar is by Baker & Olive.
WARM AUTUMN COUSCOUS
Ingredients: 1 1/2 cups uncooked couscous, 1 1/4 cups water, 1 tbsp. olive oil, 1/2 tsp. salt, 1/2 cup dried cranberries, 1/2 cup toasted pine nuts, 1/4 cup chopped fresh parsley, 1 tbsp. chopped chives, 1/4 cup grated Parmesan, and 1/3 cup crumbled Queso Fresco cheese.
For the White Balsamic Vinaigrette: 1/3 cup garlic-infused olive oil, 3 tbsp. white balsamic vinegar, 1 tbsp. honey, juice of half a lemon, 1/4 tsp. salt, 1/4 tsp. pepper.
Serves 4. 1. Make couscous: Bring water, olive oil, and salt to a boil in a saucepan. Tip in couscous. Remove from heat and cover for 5 minutes.
Fluff the couscous with a fork, then add to a large bowl. Add the cranberries, pine nuts, parsley, chives, Parmesan, and Queso Fresco cheese. Toss gently to combine.
2. Make the vinaigrette: Whisk together all the ingredients or shake up in a jar until emulsified. Pour over couscous and fluff to distribute.
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