Israeli Couscous with Roasted Grapes and Rosemary

Israeli couscous is like a blank canvas and the sweetness from roasted grapes and floral note from rosemary creates a rather unusual but delicious meal (or a side if you like).

1 cup Israeli couscous
2 cups water
2 cups seedless grapes
1 tablespoon olive oil
1 tablespoon butter ( if vegan use additional olive oil)
scant ½ cup cashews, halved
2-3 tablespoon chopped rosemary
3 garlic cloves, minced
2 teaspoon smoked paprika
salt, pepper – to taste

View the full recipe at Food, Pleasure and Health →