israeli couscous recipe

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.

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For the vinaigrette: In a small bowl, combine the organic apple cider vinegar, olive oil, honey, salt and pepper.    

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!

20141128_Thanksgiving_byLorena_18Our 2014 Thanksgiving table photographed by the coolest Bay Area Photographer ByLorena

Happy cooking!

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