Ingredients
-
1.0 handful Fresh Herbs
Available in box
-
400.0 g Jerusalem Artichokes
Available in box
- 6.0 piece Spring Onions
- 1.0 pinch Salt
- 40.0 g Golden Raisins
- 280.0 g Cooked White Beans
- 80.0 ml Olive Oil
- 150.0 g Couscous
- 1.0 tsp Smoked Paprika
- 0.5 tsp Cinnamon
- 1.0 piece Lemon
- 1.0 to taste Salt & Pepper
- 1.0 tsp Cumin
- 190.0 ml Aigua bullint
- 1.0 tbsp Olive Oil
Instructions
- If using dried beans: simmer soaked beans until tender (30-40 minutes). Drain and set aside.
- Preheat oven to 200°C.
- Cut Jerusalem artichokes into 1-2cm wedges (no need to peel). Toss with 2 tablespoons olive oil, salt, and pepper. Spread on baking tray.
- Roast for 30-35 minutes, turning halfway, until golden and tender.
- Meanwhile, make caramelized spring onions: slice spring onions thinly. Heat 2 tablespoons olive oil in wide pan over low heat. Add spring onions with pinch of salt. Cook 20-25 minutes, stirring occasionally, until soft and golden.
- Make couscous: combine couscous, salt, and 1 tablespoon olive oil in bowl. Pour over boiling water, cover immediately. Let sit 10 minutes. Fluff with fork, stir in raisins.
- In small dry pan, toast cumin, paprika, and cinnamon for 30 seconds until fragrant.
- In large bowl, combine fluffed couscous with raisins, roasted Jerusalem artichokes, caramelized spring onions, cooked white beans, and toasted spices.
- Dress with remaining olive oil and lemon juice. Season with salt and pepper.
- Fold in chopped fresh herbs.
- Serve warm or at room temperature.
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