#versatilerecipes

This recipe for toasted Israeli couscous is a great mix of nutty tastes, sweetness from dried cranberries, and freshness from parsley. This is a versatile side dish that goes well with many main dishes.

Ingredients: 1 1/2 cups Israeli couscous. 2 1/2 cups chicken or vegetable broth. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/2 cup sliced almonds. 1/2 cup dried cranberries. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Add the chopped onion and garlic and cook until the onion is clear. Add the Israeli couscous and keep stirring it while cooking until it gets a little toasted. Add the chicken or vegetable broth and bring it to a boil. Then lower the heat, cover, and let it simmer for 10 to 12 minutes, or until the couscous is soft and the liquid is absorbed. After taking it off the heat, use a fork to fluff it up. Add the fresh parsley, sliced almonds, and dried cranberries and mix them in. Add pepper and salt to taste. Serve hot, and if you want, top with extra parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe for toasted Israeli couscous is a great mix of nutty tastes, sweetness from dried cranberries, and freshness from parsley. This is a versatile side dish that goes well with many main dishes.

Ingredients: 1 1/2 cups Israeli couscous. 2 1/2 cups chicken or vegetable broth. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/2 cup sliced almonds. 1/2 cup dried cranberries. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Add the chopped onion and garlic and cook until the onion is clear. Add the Israeli couscous and keep stirring it while cooking until it gets a little toasted. Add the chicken or vegetable broth and bring it to a boil. Then lower the heat, cover, and let it simmer for 10 to 12 minutes, or until the couscous is soft and the liquid is absorbed. After taking it off the heat, use a fork to fluff it up. Add the fresh parsley, sliced almonds, and dried cranberries and mix them in. Add pepper and salt to taste. Serve hot, and if you want, top with extra parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe for toasted Israeli couscous is a great mix of nutty tastes, sweetness from dried cranberries, and freshness from parsley. This is a versatile side dish that goes well with many main dishes.

Ingredients: 1 1/2 cups Israeli couscous. 2 1/2 cups chicken or vegetable broth. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/2 cup sliced almonds. 1/2 cup dried cranberries. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Add the chopped onion and garlic and cook until the onion is clear. Add the Israeli couscous and keep stirring it while cooking until it gets a little toasted. Add the chicken or vegetable broth and bring it to a boil. Then lower the heat, cover, and let it simmer for 10 to 12 minutes, or until the couscous is soft and the liquid is absorbed. After taking it off the heat, use a fork to fluff it up. Add the fresh parsley, sliced almonds, and dried cranberries and mix them in. Add pepper and salt to taste. Serve hot, and if you want, top with extra parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes