Israeli Couscous with Cranberries and Pecans

    • Prep Time
    • 10 mins
    • Cook Time
    • 15 mins
    • Yield
    • 1 bowl
    • Difficulty Level

This is a recipe for Israeli couscous with cranberries and pecans. Personally, I prefer Israeli couscous to the finer kind. I love the texture these little pearls have. I decided to add cranberries and pecans to the cooked Israeli couscous, but you can add any nuts you like. I just happen to have pecans on hand.

This is a delicious side for any meal. Whether you like yours savory or sweet, Israeli couscous is the way to go! Enjoy!

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Ingredients

  • 2 cups Israeli couscous
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1/2 cup of dried cranberries
  • 1/2 cup unsalted pecans or walnuts, chopped
  • pepper to taste
  • 1 tbsp fresh parsley, chopped

Instructions

  • 1. Bring 2 cups of water to a roiling boil in a medium pot. Add a pinch of salt and couscous. Reduce flame slightly if water begins to boil over. Cook until tender. Drain.
  • 2. Meanwhile, heat olive oil in a 10-inch pan. Add garlic and cook for about about 1 minute.
  • 3. Stir in the dried cranberries and nuts. Season with salt and pepper.
  • 4. Add drained couscous. Add a bit more olive oil if needed, to keep couscous from sticking to the pan. Stir in the parsley and serve!

Instructions

  • 1. Bring 2 cups of water to a roiling boil in a medium pot. Add a pinch of salt and couscous. Reduce flame slightly if water begins to boil over. Cook until tender. Drain.
  • 2. Meanwhile, heat olive oil in a 10-inch pan. Add garlic and cook for about about 1 minute.
  • 3. Stir in the dried cranberries and nuts. Season with salt and pepper.
  • 4. Add drained couscous. Add a bit more olive oil if needed, to keep couscous from sticking to the pan. Stir in the parsley and serve!

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