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)

Couscous with cranberries and almonds in a bowl.

review

Blue Ribbon Recipe by

Jessica Silva

@jescapdes

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

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(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

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.

2
Add the chicken broth and bring to a boil.
3
Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
4
Add the parsley, dried cranberries, and almonds.
5
Stir to combine and heat the cranberries and almonds.
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