Real Recipes From Real Home Cooks ®

israeli couscous with almonds & dried cranberries

(4 ratings)
Blue Ribbon Recipe by
Jessica Silva
East Berlin, CT

A combination of a few recipes I found. A hearty meal of Israeli couscous, combined with almonds and dried cranberries.

Blue Ribbon Recipe

What a delightful side dish. Browning the couscous and cooking in the chicken broth gives it a toasted buttery flavor. The dried cranberries are sweet and a nice little punch of tartness. Slivered almonds add a fantastic crunch. A light, but hearty side dish that will be delicious on your table. It would be lovely served with roast chicken, baked chicken breasts, lamb, or even with other roasted veggies.

— The Test Kitchen @kitchencrew
(4 ratings)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For israeli couscous with almonds & dried cranberries

  • 2 Tbsp
    olive oil or butter
  • 2 c
    Israeli couscous
  • 4 c
    chicken broth
  • 1/4 c
    chopped fresh parsley
  • 1 c
    dried cranberries
  • 1/2 c
    slivered almonds

How To Make israeli couscous with almonds & dried cranberries

  • Toasting couscous in a skillet.
    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.
  • Adding chicken broth to toasted couscous.
    Add the chicken broth and bring to a boil.
  • Couscous with chicken broth evaporated.
    Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
  • Adding cranberries, parsley and sliced almonds to couscous.
    Add the parsley, dried cranberries, and almonds.
  • Ingredients gently mixed in a skillet.
    Stir to combine and heat the cranberries and almonds.