Israeli couscous

Cook:40min

Israeli couscous is bigger and more fun than your average couscous. You could say they are the beach balls of the couscous world. This is a Turkish inspired dish, or at least we think it is; it's fragrantly spiced and would be perfect to serve with roasted or grilled veggies (pages 28-36)-try using it to complement sweet potatoes, Brussels sprouts, and/or red peppers.

Updated at: Sun, 17 Mar 2024 01:08:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories592 kcal (30%)

Total Fat15 g (21%)

Carbs102.3 g (39%)

Sugars28.2 g (31%)

Protein15.9 g (32%)

Sodium749.8 mg (37%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsvegetable oil

3cloves garlic

minced

2 cupsisraeli couscous

2 ½ cupsbroth

1cinnamon stick

1 teaspoonground cumin

¼ teaspoonground cardamom

½ teaspoonsalt

1 ½ cupdried apricots

chopped, chopped to the size of raisins

½ cupshelled pistachios

0.5juice of lime

Instructions

Step 1

Preheat a large, heavy-bottomed skillet over medium-low heat. Place the vege- table oil and garlic in the pan and sauté for 1 minute. Add the couscous, increase the heat to medium, and cook, stirring pretty constantly, for 4 or 5 minutes; the couscous should start to toast.

Step 2

Add the water and the cinnamon stick, cumin, cardamom, pepper, salt, and lime zest. Increase the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. (We know, lots of raising and lower- ing the heat, but that's cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint and all of the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.

Step 3

Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.