Israeli Couscous with Kale and Mushrooms Topped with Roasted Grapes and Balsamic
This is yet another recipe created from the rescue produce boxes. I used onions from the June box and red and green grapes from the July box. This sounds a little unusual if you haven't had roasted grapes before. They get kind of jammy; the roasting tones the sweetness down, and they really complement the balsamic vinegar. The kale in this dish provides a bitterness that contrasts with the sweetness of the grapes, and the earthiness of the mushrooms grounds the whole dish together. The way this dish comes together, it should be cool and refresh you this summer.
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Israeli Couscous with Kale and Mushrooms Topped with Roasted Grapes and Balsamic
4 tbsp olive oil, divided
1/2 of a small onion, chopped
2 cloves of garlic
3/4 cup of crimini mushrooms, chopped
3 cups of kale, chopped
2 1/4 cups of chicken broth, divided
1 cup of whole wheat Israeli couscous
Pink Salt and Black Pepper, ground to taste
Roasted Grape Recipe Below
Garnish with toasted pine nuts (pinions), optional
If you aren't familiar with Israeli couscous, it's much larger than the other types of couscous. It's about the size of barley.
In a saucepan, add 2 tbsp of olive oil and the onions. Cook for 3 minutes. Add the garlic and mushrooms, and cook for another 2 minutes. Add the kale and a 1/4 cup of the chicken broth. Remove the vegetables to a bowl when the kale is wilted. Add two tbsp of olive oil to the pan and the couscous. Toast the couscous for two minutes. Add the chicken broth and bring to a boil. Reduce to low, cover, and cook for 15 minutes. Add the vegetable to the couscous. Add a few spoonfuls of the couscous mixture to a plate and top with the roasted grapes.
Roasted Grapes with a Balsamic Reduction
1/2 cup of Balsamic Vinegar
1 tbsp Honey
1 cup green grapes
2 cups of red grapes
1 tsp thyme
Pink Salt and Black Pepper, ground to taste
Preheat oven to 450 degrees. Place your grapes on a baking sheet, then drizzle with the rosemary-infused olive oil, along with thyme, salt, and pepper. Toss to coat. Bake for 20 minutes. While they are baking, add the vinegar to a small saucepan and bring to a boil on medium-high heat. Reduce to a simmer and cook for about 10 minutes. It will continue reducing as it cools. Add the honey just before tossing with the grapes.
It is health that is real wealth, not pieces of gold and silver.
- Mahatma Gandhi
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