Israeli Couscous With Almonds & Dried Cranberries

3
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"A risotto like dish good with chicken or fish. Do not use regular couscous."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (372.3 g)
  • Calories 488.6
  • Total Fat - 14.4 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 2.2 mg
  • Sodium - 983.6 mg
  • Total Carbohydrate - 73.8 g
  • Dietary Fiber - 7.3 g
  • Sugars - 2 g
  • Protein - 16.2 g
  • Calcium - 104.3 mg
  • Iron - 2 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.2 mg

Step 1

In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 to 5 minutes.

Step 2

Add the broth and orange zest and bring to a boil. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.

Step 3

Add the parsley, dried cranberries, and almonds. Stir to combine and heat the cranberries and almonds. Season with salt and pepper, if needed.

Tips & Variations


No special items needed.

Related

ImPat

Wonderful flavours, quick easy and low GI to boot thank you Mikekey for a great side. I did have one little oops moment in that the 2 legged gremlins had eaten all the oranges so no zest so replaced a 1/4 cup of the broth with orange juice and it gave the couscous that hint of orange flavour. Made for Billboard Recipe Tag Game.

review by:
(10 Nov 2014)