Israeli Couscous With Almonds & Dried Cranberries
By
Jessica Silva
@jescapdes
6
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.
Ingredients
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2 Tbspolive oil or butter
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2 cIsraeli couscous
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4 cchicken broth
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1/4 cchopped fresh parsley
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1 cdried cranberries
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1/2 cslivered almonds
How to Make Israeli Couscous With Almonds & Dried Cranberries
- 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.
