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.
Ingredients
Scale
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
Instructions
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