Israeli Couscous

This Israeli Couscous makes a delicious side to accompany with many entrees.

kosher salt

2 cups Israeli couscous

extra-virgin olive oil

3 cloves garlic, smashed

pinch crushed red pepper flakes

1/2 cup sliced almonds, toasted

1 cup chicken stock-homemade recipe

1 cup pomegranate seeds

1/2 cup dried apricots, cut into 1/2 inch pieces

4 scallions, white and green parts, cut thin on the bias

Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook 6-7 minutes or until cooked through. Strain from the water and reserve water.

Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots and scallions. Stir to combine and taste. Serve hot or at room temperature.

Makes 4 servings

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