israeli couscous with almonds & dried cranberries

Name: Israeli Couscous With Almonds & Dried Cranberries
Prep time: 5 min
Cook time: 15 min
Cuisine: Jewish
Ingredients: 2 tablespoon(s) olive oil or butter; 2 cup(s) Israeli couscous; 4 cup(s) chicken broth; 1/4 cup(s) chopped fresh parsley; 1 cup(s) dried cranberries; 1/2 cup(s) slivered almonds

(4 RATINGS)

446 Pinches 9 Photos

Jessica Silva

East Berlin, CT

Updated on Jul 31, 2017

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

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Couscous with cranberries and almonds in a bowl.

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

prep time 5 Min

cook time 15 Min

method Stove Top

yield

Ingredients

2 tablespoons olive oil or butter
2 cups Israeli couscous
4 cups chicken broth
1/4 cup chopped fresh parsley
1 cup dried cranberries
1/2 cup slivered almonds

How To Make israeli couscous with almonds & dried cranberries

Step 1

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.

Step 2

Add the chicken broth and bring to a boil.
Step 3

Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
Step 4

Add the parsley, dried cranberries, and almonds.
Step 5

Stir to combine and heat the cranberries and almonds.
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