Celery and Roasted Jalapeno Couscous

 

Serves 6

 

1 small bunch of Celery, sliced (about 2 cups)

1 roasted Jalapeno, seeds removed

1 Celery Root, cut into 1 inch cubes

2 tablespoons olive oil

1 onion, chopped

2 cups couscous

1 cup white wine

1 cup chicken broth

salt and pepper

Parsley, for garnish

 

Bring small saucepan of water to a boil.  Add the celery root to the water.  Boil until tender or soft.

Drain the water from the pan.  Add the jalapeno to the celery root.  Use a hand blender to mash the jalapeno and celery root into a mush.

Add olive oil to a hot frying pan.  Then add the onions and cook for 2-3 minutes or until soft.  Now add the celery and cook until the onions are translucent.

Add the celery root mixture, wine and broth.  Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.  Bring to a boil.  Turn off heat, add the couscous and then cover.

Let sit for about 10 minutes then fluff with a fork.

Garnish with parsley and serve.

 

I came up with this recipe to use up almost a whole head of celery and jalapeño I had leftover in my fridge.  I’m a big fan of roasting jalapeños.  The flavor you get from roasting it makes my mouth water.  I think this recipe is a little usual but the flavors go really well together.  I always try to use up everything in my fridge.  Throwing away food is like throwing away money.

I served the couscous as a side to roasted chicken and a mixed green salad.  I used the leftover dressing from my Chopped Salad recipe.

 

 

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