Israeli Couscous with Almonds & Dried Cranberries

Name: Israeli Couscous with Almonds & Dried Cranberries
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Jewish
Ingredients: 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

By Jessica Silva
@jescapdes

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

Rating:

★★★★★ 4 votes5

Comments:

9 Comments

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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
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How to Make Israeli Couscous with Almonds & Dried Cranberries

Step-by-Step

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.