Roasted Sunchokes and Herbed Couscous

Roasted Sunchokes and Herbed Couscous

Ingredients  

• For the couscous:

• 2 cups pearled couscous

• 1 quart chicken broth

• 1 tbsp. butter

• ¼ cup parsley, chopped

• 2 green onions, sliced

• 1 serrano pepper, thinly sliced

 For the sunchokes:

• 1 pound sunchokes, cut into bite-sized pieces

• 2 tbsp extra virgin olive oil

• salt and pepper to taste 

Directions

• Toss sunchokes in a bowl with olive oil, salt, and pepper.

• Transfer to a parchment-lined baking sheet and roast at 400 degrees until the sunchokes are golden and start to get crispy about 20 minutes

• In a large pot, add butter and dry couscous and cook over high heat until the pieces of couscous start to brown and smell toasty. Add in chicken broth and reduce heat to low, cover and slowly simmer the couscous until it is just cooked through, about a half-hour.

• Once cooked, toss in parsley, green onion, and Serrano pepper. Serve sunchokes on top of couscous

Recipe and styling by Anna Calabrese ⁠/ Photography by Dave Bryce / Wooden plates from Living Threads

---

---

TABLE Magazine - ANNUAL Subscription (with auto-renewal)

$39.94 every 12 months

12 Month - 6 issue subscription

Subscribe

---