Quinoa has been getting most of the side dish attention lately—and has left poor couscous in the dust and abandoned on the shelves of your local supermarket.  But don’t cry for this fluffy favorite quite yet—couscous is resurfacing and there are updates to old recipes and new ways to serve this dish.  

Israeli Couscous is great for a unique texture, often cited as pearl-like, and is toasted instead of dried.  It is fat and cholesterol free, and high in protein, fiber, and potassium.  Plus if you feel like getting creative, the below recipe is a great way to bring new life to an old basic.

Israeli Cantaloupe Couscous

Ingredients

2 cups Israeli Couscous

2 tablespoons olive oil

4 cups chicken broth

1 cantaloupe

1 apple

Slivered almonds

Rosemary

Dressing

¼ cup olive oil

¼ cup apple cider vinegar

Salt and pepper

1 tablespoon honey or maple syrup

Directions

Halve the cantaloupe. Scoop out seeds and remove the skin by running a knife right beneath the skin. Set aside.

Heat olive oil in large saucepan.

Add Israeli couscous and stir until browned. About 3-5 minutes.

Add the chicken broth. Bring to a boil.  Let simmer for about 10-12 minutes.

Add diced apple, rosemary and almonds.

Whisk dressing ingredients together and drizzle lightly, folding into couscous.

Scoop all ingredients into cantaloupe center.

Garnish with herb of your choosing. Fresh mint is always nice!

The result is a beautiful dish that even serves as a centerpiece for your table.  Plus it tastes delicious when eaten with the melon.

-Arianna Schioldager