Fruited Israeli Couscous

Fruited Israeli Couscous Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
One person can tackle this recipe, which requires just a saucepan, a cutting board, and a knife. Israeli couscous has bead-sized grains that are much larger than those of regular couscous, and it takes just 15 minutes to cook.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 190
Caloriesfromfat 4 %
Fat 0.9 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 6.5 g
Carbohydrate 38.2 g
Fiber 2.8 g
Cholesterol 2 mg
Iron 1 mg
Sodium 297 mg
Calcium 21 mg

Ingredients

2 teaspoons butter
1 cup finely chopped onion
1/2 cup dried currants
1/2 cup diced dried apricots
1/2 teaspoon salt
3 (14-ounce) cans fat-free, less-sodium chicken broth
3 (3-inch) cinnamon sticks
2 1/2 cups uncooked Israeli couscous
1/4 cup chopped fresh cilantro

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 5 minutes. Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil. Add couscous, and return to a boil. Cover, reduce heat, and simmer 15 minutes. Let couscous mixture stand 5 minutes. Discard cinnamon sticks. Stir in cilantro.

Note:

September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note