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.
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!
Our 2014 Thanksgiving table photographed by the coolest Bay Area Photographer ByLorena