I fell in love with this dish while I was living in Brooklyn, NY. So, if you’re ever in Downtown Brooklyn, head to the Brooklyn Fare, they sell a delicious Israeli Couscous.
But, since I’ve moved from my beloved Brooklyn in 2013… I had to learn how to cook it myself!
This is what you”ll need:
- 1 3/4 cup israeli couscous (you’ll find a decent quality one at Trader Joe’s)
- 1 3/4 cup hot water
- 2/3 cup sautéed fennel and/or roasted brussels sprouts (Trader Joe’s sell some great ready-to-eat brussels sprouts)
- 1/2 cup organic dried cranberries
- 1/8 cup raw sliced almonds
- 3 tbsp olive oil
- 2 tbsp organic apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- optional: ground black pepper
For the couscous:
In a medium saucepan, heat 1 tbsp olive oil on medium-high heat.
Add the couscous and cook, stirring occasionally until slightly browned, about 2 minutes. Pour the hot water and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool.
Add the sautéed fennel or roasted brussels (or both, why not?), the dried cranberries and the almonds.
Pour the vinaigrette over the couscous and toss to coat evenly.
I usually cook this couscous for Thanksgiving as well, since it’s a great side dish for the turkey roast!
Our 2014 Thanksgiving table photographed by the coolest Bay Area Photographer ByLorena