Israeli Couscous With Dried Cranberries and Toasted Almonds
A vibrant side dish featuring Israeli couscous, dried cranberries, and toasted almonds for a sweet and nutty flavor.
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Instructions
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Start boiling 1 1/2 cups of water.
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Toast the couscous in a dry sauté pan over medium heat for 3 to 4 minutes until lightly browned.
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Add the toasted couscous to the boiling water, reduce heat to low, cover, and cook for 8 to 9 minutes until the water is absorbed; transfer to a bowl.
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While the couscous cooks, toast the almonds in the same sauté pan over medium heat for 4 to 5 minutes until lightly browned, then add them to the cooked couscous.
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Stir in the cranberries and scallions.
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Combine olive oil, vinegar, and orange peel in a small bowl, then pour this dressing over the couscous.
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Toss the ingredients and season with salt and pepper to taste.