Israeli Couscous With Almonds & Dried Cranberries
Recipe: #14557
October 12, 2014
Categories: Side Dishes, Almond, Couscous, Cranberry, Christmas, Sunday Dinner, Thanksgiving, Low Cholesterol, Non-Dairy, more
"A risotto like dish good with chicken or fish. Do not use regular couscous."
Original is 3 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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