Cranberry And Sage Pearl Couscous Recipe

To prepare this hearty salad, you will need chopped butternut pumpkin cubes, which will be dressed with olive oil and garlic, and roasted until tender. Douglas recommends using butternut pumpkin over other pumpkin varieties due to its sweet, nutty flavor that contrasts nicely against the other ingredients. The pearl couscous will be toasted and simmered in vegetable stock until perfectly cooked, and finished with the chopped kale for vibrant color and nutrients. The rich sauce will made using butter, walnuts, sage leaves, salt, and pepper, and cooked until the butter is deep golden brown and the sage is crispy. The dish finally comes together by gently tossing the pearl couscous-kale mixture with the roasted pumpkin, cranberries, walnut burnt butter, and lemon juice. The crispy fried sage leaves are set aside to adorn the top of the dish. Whilst walnuts add texture and nutty flavor to the dish, Douglas states, 'Walnuts can be changed for almonds or hazelnuts if preferred, or omitted completely if you need a nut-free version. "

Place the pumpkin cubes onto the lined baking tray and add the minced garlic and half the olive oil. Toss the pumpkin with the garlic.

Place a medium size pot over medium heat and add the remaining olive oil and the pearl couscous. Toast the couscous for 2 minutes, stirring intermittently, until golden brown.

Add the chopped kale to the couscous, stir through, and continue cooking for two minutes. Remove from heat.

Spoon the couscous into a mixing bowl, and add the roasted pumpkin cubes, chopped cranberries, walnut burnt butter, and squeeze over the lemon.

This cranberry and sage pearl couscous is the perfect dish to make in advance! The beautiful, autumnal flavors will continue to meld, creating an irresistible dish that is convenient to pull out of the fridge and serve to hungry guests. Simply prepare the dish up to 3 days in advance, setting the crispy sage leaves aside to garnish. Store the pearl couscous and the sage leaves in separate airtight containers in the fridge, then remove when ready to serve. Spoon the pearl couscous onto the serving plate prior to serving, and reheat in the microwave until perfectly warm, then finish with the deliciously crispy sage leaves. This dish is such a fabulous way to get ahead in preparation for an event, without compromising on hearty flavor and texture. Douglas suggests, 'Whilst this dish can be eaten cold, heating it allows the couscous to soften slightly and dresses each pearl with the lovely rich burnt butter sauce." 

If you are searching for a gluten-free alternative to pearl couscous, quinoa works as an excellent option in this recipe for several compelling reasons. Firstly, quinoa is a complete source of plant-based protein, making it ideal for a nutritious and balanced meal. Additionally, quinoa has a delightful nutty flavor and a lovely texture, which pairs beautifully with the roasted butternut pumpkin and cranberries in this dish, adding a delightful contrast. Furthermore, quinoa is naturally gluten-free, making it suitable for those with dietary restrictions or sensitivities. Its nutritional profile includes an abundance of vitamins, minerals, and dietary fiber, promoting overall well-being. By incorporating quinoa, this recipe not only accommodates gluten-free diets, but also elevates the dish with a wholesome and flavorful twist. Simply prepare the quinoa according to the packet directions, mix it with the kale while hot, then continue the recipe as directed.