Israeli Couscous with Almonds & Dried Cranberries
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Family Tested & Approved
olive oil or butter
chopped fresh parsley
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.
Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
Add the parsley, dried cranberries, and almonds. Stir to combine and heat the cranberries and almonds.