weird, and yummy

Persimmons* are delicious. I learned this year that they're even better peeled! This way that thick thick skin doesn't interfere with your experience of their sweet cinnamon-y flesh.

but i had 4 in the fruit bowl, and only one day to eat them. Enter the recipe!

Persimmon, Spinach and Almond Couscous

Adapted from Denise's Kitchen

Makes: 4 – 6 servings

Ingredients:
1 Tbsp olive oil
1 chopped leek
1 cup spinach
1 or 2 small Fuyu persimmons, peeled and chopped into cubes
1/2 cup chopped unsalted raw or roasted almonds
dash nutmeg
accidental dash of cumin seeds (these might be better omitted)
1.5 cup whole wheat couscous
1.5 cup hot water, chicken broth or vegetable broth
Salt to taste

Preparation:
1. Chop leeks, spinach and persimmons and set aside.
2. Heat olive oil in a medium sauce pan and add leek.
3. Cook leek until tender, add spinach and cook a minute or two more (until leeks are translucent).
4. Add persimmons, salt, almonds, and spices (this would be good with thyme, but somehow i don't have any) and cook for another 2 minutes.
5. Stir in couscous and then add hot water or broth along with a little salt to taste.
6. Turn off heat, cover, and let sit for five minutes.
7. Add in parsley, fluff the couscous with a fork and then serve.

(*fuyus! hachiyas are just scary)