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Fruited Israeli Couscous

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: about 2/3 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.