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 caloriescarbohydrate: 46.2 gcholesterol: : -fat: 5.1 gfiber: 4.4 gprotein: 6.6 gsaturatedFat: 0.5 gservingSize: -sodium: 196.5 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Cinnamon Israeli Couscous
Directions
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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.
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.