Israeli Couscous with Toasted Almonds & Cranberries
I’ve had my eyes on making israeli couscous ever since trying it for the first time at Lemonade. This pearl-like variety of couscous is chewier in texture than the more familiar couscous and can be replaced in any dish that calls for bulger, quinoa or barley. Couscous is actually not a whole grain, it is more similar to a pasta made from semolina flour. This is a great light and refreshing dish that you can eat as a side or even for breakfast! I don’t even heat up the leftovers and just eat it cold. You can easily make this into a sweet breakfast dish, by adding some warm milk to the couscous mixture and mixing in raisins and other chopped nuts. You can find Israeli couscous in most large natural foods stores. To make a bigger meal of this dish, simply add fresh grilled sea bass or salmon on the side.
Israeli Couscous with Toasted Almonds & Cranberries
Serves 4
Ingredients
- 2 Tablespoons Olive Oil
- 2 Cups Israeli Couscous
- 1 Cup Orange Juice
- 3 Cups Chicken Broth
- 1 medium apple, diced
- 1 Cup dried cranberries or raisins
- 1/2 Cup toasted almonds
- 1/4 Cup apple cider
- 2 Tablespoon maple syrup
- 1 Tablespoon orange zest
- 1/3 Cup olive oil
- Salt & Pepper
Directions
1. Heat 2 tablespoons olive oil in medium pot. Add in couscous and stir until lightly browned and fragrant (1 minute). Mix in orange juice and broth. Simmer for 15-20 minutes until liquid is absorbed.
2. Chop 1 apple and toss with couscous mixture along with dried cranberries.
3. Mix apple cider, maple syrup, zest, salt, pepper and olive oil together. Stir into couscous mixture. Top with toasted almonds.
