By Sue Lau, A Palatable Pastime
Serves 4-5
1/2 cup chopped red onion
1 tablespoon olive oil
1 tablespoon finely chopped ginger root
1 teaspoon chopped garlic
2 firm fuyu persimmons, chopped
1 cup pearl couscous
2 scallions, chopped
1/4 cup dried cranberries
1/4 teaspoon cinnamon
salt and black pepper
1 cup water
2 tablespoons chopped fresh parsley
1. Saute onion in olive oil until translucent.
2. Stir in the ginger root, garlic, and persimmons and cook until onion is soft.
3. Add couscous and stir until couscous is lightly browned (a minute or two).
4. Stir in chopped scallions, dried cranberries, cinnamon, salt, pepper, and water.
5. Bring to a boil and simmer, covered, for 5 minutes.
6. Remove from heat and allow to sit covered, and undisturbed for about 15 minutes.
7. Remove lid and stir in 2 tablespoons chopped fresh parsley.
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