Fruited Israeli Couscous

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 4%
  • Fat: 0.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.5g
  • Carbohydrate: 38.2g
  • Fiber: 2.8g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 297mg
  • Calcium: 21mg

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

  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.
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