Israeli Couscous With Dried Cranberries And Toasted Almonds Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add the Israeli couscous and cook until lightly toasted, about 2-3 minutes.
• STEP 2.Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until the couscous is tender and the liquid is absorbed.
• STEP 3.Remove from heat and let it sit covered for 5 minutes. Fluff the couscous with a fork.
• STEP 4.In a separate pan, toast the almonds over medium heat until golden brown and fragrant, stirring frequently.
• STEP 5.In a large bowl, combine the cooked couscous, dried cranberries, and toasted almonds. Toss gently to mix well.
• STEP 6.Season with salt and pepper to taste. Serve warm or at room temperature.

Cooking Tips

• Toasting the couscous before cooking adds a nutty flavor to the dish.
• Make sure to fluff the couscous with a fork after cooking to separate the grains.
• You can substitute vegetable broth with chicken or beef broth for a different flavor profile.
• For added freshness, you can squeeze some lemon juice over the couscous before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish can be served as a side dish with grilled chicken or fish, or as a light main course with a side salad.
• Garnish with fresh herbs like parsley or mint for an extra pop of flavor.