Israeli Couscous With Dried Cranberries And Toasted Almonds Recipe

Recipe By Slurrp

Israeli couscous with dried cranberries and toasted almonds is a flavorful and nutritious dish that combines the nutty taste of couscous with the sweetness of cranberries and the crunch of toasted almonds. This dish is easy to make and can be served as a side dish or a light main course. The combination of flavors and textures makes it a perfect addition to any meal.

4.5
22 Rating -
Rate
Vegdiet
23minstotal
5minsPrep
18minsCook
23m.total
5m.Prep
18m.Cook
Israeli Couscous With Dried Cranberries And Toasted Almonds
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Ingredients for Israeli Couscous With Dried Cranberries And Toasted Almonds Recipe

  • 1/4 cup Israeli Couscous
  • 1/2 cup Vegetable Broth
  • 1/2 tablespoon Olive Oil
  • 0.13 cup Dried Cranberries
  • 0.06 cup Toasted Almonds
  • As required Salt And Pepper To Taste

Directions: Israeli Couscous With Dried Cranberries And Toasted Almonds Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add the Israeli couscous and cook until lightly toasted, about 2-3 minutes.
  • STEP 2.Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until the couscous is tender and the liquid is absorbed.
  • STEP 3.Remove from heat and let it sit covered for 5 minutes. Fluff the couscous with a fork.
  • STEP 4.In a separate pan, toast the almonds over medium heat until golden brown and fragrant, stirring frequently.
  • STEP 5.In a large bowl, combine the cooked couscous, dried cranberries, and toasted almonds. Toss gently to mix well.
  • STEP 6.Season with salt and pepper to taste. Serve warm or at room temperature.

Cooking Tips

  • Toasting the couscous before cooking adds a nutty flavor to the dish.
  • Make sure to fluff the couscous with a fork after cooking to separate the grains.
  • You can substitute vegetable broth with chicken or beef broth for a different flavor profile.
  • For added freshness, you can squeeze some lemon juice over the couscous before serving.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish can be served as a side dish with grilled chicken or fish, or as a light main course with a side salad.
  • Garnish with fresh herbs like parsley or mint for an extra pop of flavor.
Nutrition
value
159
calories per serving
16 g Fat2 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    2g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    23mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    4mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    43mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp