Cinnamon Israeli Couscous recipe

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Ingredients

1 tablespoon olive oil
1 large chopped onion
2 cups Israeli couscous, uncooked
2 ½ cups water
1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 tablespoon ground cinnamon
1 teaspoon garam masala
1 bay leaf
1 cup dried cranberries
½ cup chopped broccoli
½ cup chopped almonds
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Nutrition Info

251.1 calories
carbohydrate: 46.2 g
cholesterol: : -
fat: 5.1 g
fiber: 4.4 g
protein: 6.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 196.5 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.

  2. Add water, bouillon, cinnamon, garam masala, and bay leaf, bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

Recipe Yield

8 servings

Recipe Note

Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.

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