Roasting grapes adds some serous intrigue to dinner. Served with chewy Israeli couscous and crunchy cashews, this meal is a delight fresh off the stove or room temperature the next day.

We Provide
  • 1 Cup Israeli Couscous
  • 1 Lb Green Grapes
  • 1 Tablespoon Butter
  • 2 Oz. Cashews
  • ¼ Teaspoon Dried Rosemary
  • 1 Clove Garlic
  • 1 Teaspoons Smoked Paprika
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Rimmed Baking Sheet
  • Cutting Board
  • Chefs Knife
  • 1 ¼ Cups Water
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Step 1


Preheat oven to 400 degrees. Place grapes on rimmed baking sheet and drizzle with olive oil. Place in hot oven and roast for 15 minutes, until softened.

Step 2


While grapes roast, place 1 ¼ cups of water in sauce pan. Cover and place over high heat to bring to a boil. Once boiling, add in the couscous, cover and cook for 10 minutes over medium low heat.

Step 3


While everything continues cooking, preheat sauté pan over medium heat with butter.

Step 4


Crush or finely dice the garlic and add it to the pan with melted butter. Cook over medium heat for 2 minutes.

Step 5


Once the garlic becomes aromatic, add in the cooked couscous. Season with dried rosemary and smoked paprika. Cook over medium heat for 2 minutes, until flavors have combined. Taste and then season with salt.

Step 6


To plate, place half of the couscous on a plate and top with half of the roasted grapes. To finish plating, sprinkle on half of the cashews on top.



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