Israeli Couscous

Israeli Couscous

March 26, 2019

SERVING SIZE: 4 oz
SERVINGS PER RECIPE: 4

INGREDIENTS

  • Israeli couscous- 1 ½ cups
  • Sliced Almonds, toasted- 1/3 cup
  • Roasted sweet potatoes, small dice- ½ potato
  • Onion, small dice- ½ an onion
  • Vegetable stock- 2 cups
  • Tumeric- ½ tsp.
  • Cumin- ½ tsp.
  • Garlic, minced- 2 cloves
  • Bay leaves- 2 each
  • Cinnamon Sticks- 2 each
  • Butter, unsalted- ¼ tsp.
  • Vegetable oil- 2 Tbsp.

DIRECTIONS

  1. Heat a medium size skillet over medium low heat. Place the oil, garlic and onion in the pan.
  2. When the garlic and onion are fully sweated add your couscous. Allow the couscous to toast a little in the pan, approximately 4 minutes. Occasionally stir so the grain does not burn. You want to loom for a golden color on the
    couscous.
  3. Add the vegetable stock and spices. Bring to a boil and then simmer until liquid is absorbed and couscous is al dente, approximately 7 mins.
  4. Fold in the butter and toasted almonds and garnish with leaves of mint.

Tips:

  1. Remember to remove cinnamon sticks and bay leaves before serving
  2. Toasted almonds- place on sheet tray and into a 350 degree oven for 6-7 minutes or until lightly toasted

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