Roasted Sunchokes and Herbed Couscous

Earthy, nutty roasted sunchokes meet a fragrant bed of herbed couscous in this cozy yet elegant dish. Crispy, golden bites of sunchoke pair with toasty pearled couscous simmered in savory chicken broth. Fresh parsley, green onion, and a hint of serrano pepper brighten the flavors. This Roasted Sunchokes and Herbed Couscous recipe works beautifully as a side or a light, vegetarian-friendly main. It brings together rustic flavors and vibrant herbs for a satisfying plate. If you enjoy dishes with couscous, check out another one of our recipes here!

What Are Roasted Sunchokes?

Sunchokes—also known as Jerusalem artichokes—are the knobby, edible tubers of a sunflower relative, native to North America. Despite their name, they’re not actually related to artichokes or Jerusalem. When roasted, their thin skin crisps up while the inside becomes creamy and slightly sweet, with a flavor somewhere between a potato and a nutty water chestnut. The natural sugars in sunchokes caramelize in the oven, creating a richly earthy and satisfying side dish that’s both unique and comforting. Click here to learn more about Roasted Sunchokes!

Roasted Sunchokes and Herbed Couscous

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• Author: Anna Calabrese

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Description

This roasted sunchokes and herbed couscous recipe combines nutty, caramelized Jerusalem artichokes with fragrant, toasty couscous tossed with fresh herbs, peppers, and onions for a flavorful dish.

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Ingredients

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For the couscous:

• 2 cups pearled couscous
• 1 qt 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

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Instructions

Directions

1. Toss sunchokes in a bowl with olive oil, salt, and pepper.
2. 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
3. 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.
4. Once cooked, toss in parsley, green onion, and Serrano pepper. Serve sunchokes on top of couscous

Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Wooden plates from Living Threads

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