Autumn Couscous Salad

Serves: Serves 6-8 People
Cooking Time: 25 Minutes

Ingredients:
10 oz Box of Near East Original Couscous
6 oz Bag Apricots, Chopped
½ Cup of Dried Cranberries
2 Cups of Watercress, Cropped
½ Cup Sliced Almonds, Toasted
Salt and Pepper to taste

Directions:
Follow couscous instructions on the side of the box. Meanwhile preheat oven to 350° and take out a cooking sheet. Place almonds onto cooking sheet and place into oven for 5 minutes or until lightly toasted. Once couscous is cooked and cooled down to room temperature add apricots, cranberries, watercress and toasted almonds. Season with salt and pepper to taste and toss ingredients together. Enjoy as a side dish or light lunch.

Autumn couscous salad recipe

View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA

 

Oven Roasted Vegetables with Prosciutto Crisps

Serves: 2-4 People
Cooking Time: 45 minutes

Ingredients:
1 Head of Broccoli, Wash, Cut into smaller pieces about 2 inches
3 Large Carrots, Peeled, Cut into 2 inch pieces
1Large  Kabocha Squash, Cleaned, Cubed (leave peel on)
1 White Onion, Cut into 2 inch pieces
4-6 Pieces of Prosciutto
Extra Virgin Olive Oil
Salt & Pepper

Directions:
Preheat the oven to 425° degrees. Get out a large cooking sheet and cover with heavy duty tin foil. Place all the vegetables onto the sheet and season generously with salt & pepper. Next take some extra virgin olive oil and drizzle on top of the vegetables. With your hands mix the vegetables together so the olive oil is distributed throughout them evenly. Next take out the strips of prosciutto and place them on top of the vegetables. Place into the oven and cook for 45 minutes or until the vegetables are cooked to desired level and prosciutto crisps are crispy. Serve as dinner with some brown rice or along with a protein as a side dish. This dish is great for any vegetables you have left over in the refrigerator!

Oven Roasted seasonal vegetables