Follow these steps for perfect results
Israeli couscous
water
canola oil
curry powder
salt
pepper
almonds
toasted
dried cranberries
red pepper
diced
dried apricot
quartered
basil or cilantro
fresh leaves
Heat canola oil in a saucepan over medium heat.
Add Israeli couscous and saute for 1-2 minutes, until lightly toasted.
Stir in curry powder, salt, and pepper and toast for another minute.
Add water, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed.
Remove from heat and stir in dried cranberries, diced red pepper, and quartered dried apricots.
If desired, toast almonds in a dry pan on the stovetop until fragrant. Add almonds just before serving.
Stir in fresh basil or cilantro just before serving.
Expert advice for the best results
Adjust curry powder to taste.
Use vegetable broth instead of water for added flavor.
Add other dried fruits like dates or figs.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve in a bowl or on a platter, garnished with extra basil or cilantro.
Serve as a side dish with grilled chicken or fish.
Serve warm or at room temperature.
Complements the flavors of the couscous.
Discover the story behind this recipe
A common side dish in Israeli cuisine.
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