Couscous with Pears and Gorgonzola

Pears and gorgonzola are a rich flavor pairing, which makes it perfect for the mild flavor or couscous. This easy recipe uses canned pears, but if you have some that are fresh in seasons, feel free to substitute for fresh!

Course Side Dish

Cuisine American

Keyword Couscous, Pear

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 465kcal

Ingredients

1 cup pearled couscous
1 1/2 cups water
1 tsp kosher salt
2 1/2 tbsp balsamic vinegar
1/3 cup olive oil
3 1/2 cups spinach, fresh about 4 oz.
1 can Bartlett pear halves ((15 oz. can) drained
1 cup chopped walnuts
1 cup gorgonzola cheese crumbles
3/4 cup dried cherries

Instructions

Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil over high heat. Add dried couscous once water is boiling and reduce heat to medium. Simmer, uncovered, for 6 to 8 minutes or until most liquid is absorbed. Remove from heat and allow to stand, uncovered, to cool as you prepare the other ingredients.
Combine the olive oil and balsamic vinegar in a small measuring cup and whisk to combine. Set aside.
Roughly chop or chiffonade the fresh spinach into thin strips. Add to a mixing bowl, along with the dried cherries and chopped walnuts. Carefully dice the drained pears into 1/2" cubes and add to the mixing bowl.
Once couscous has cooled enough to stop releasing steam, add to the mixing bowl and gently fold ingredients together. Drizzle the balsamic dressing over the top and add the gorgonzola cheese crumbles. Gently fold ingredients together to combine. Season with salt and pepper to taste and serve immediately.

Notes

Walnuts may be replaced with pecans or toasted pine nuts if desired.

To create an entree, add your favorite protein such as: grilled chicken, pork tenderloin, or ground turkey.

Nutrition