ISRAELI COUSCOUS WITH ALMONDS & DRIED CRANBERRIES
What a delightful side dish. Browning the couscous and cooking in the chicken broth gives it a toasted buttery flavor. The dried cranberries are sweet and a nice little punch of tartness. Slivered almonds add a fantastic crunch. A light, but hearty side dish that will be delicious on your table. It would be lovely served with...
Provided by Jessica Silva
Categories Other Side Dishes
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 to 5 minutes.
- 2. Add the chicken broth and bring to a boil.
- 3. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
- 4. Add the parsley, dried cranberries, and almonds.
- 5. Stir to combine and heat the cranberries and almonds.
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