Tuesday, February 15, 2011

Israeli Cous Cous with Dried Cranberries & Almonds

We were craving Moroccan flavors last weekend. I found this recipe for a Moroccan lamb tagine (basically, a lamb stew - pictured below) and thought that this delicious cous cous recipe from my friend Beck would be a perfect side.

The cous cous are made with Israeli cous cous, sometimes referred to as pearl cous cous. They have a more pasta-like texture than the traditional variety, and they seem to absorb more flavor while they cook.

You do have to go to the Mediterranean section of the store to find them (they can't be found with the box varieties in the rice aisle). I bought this big container because I knew once I made them again I would want them again very soon.

Thanks, Beck!

Also, I highly recommend the tagine recipe. The lamb was flavorful and moist. I added a touch of greek yogurt for some creaminess, and to balance the spicy kick (from the red pepper flakes I added).


Israeli Cous Cous with Dried Cranberries & Almonds
(I actually forgot to add the almonds this go around - hence the almondless pictures above. Don't make that mistake! They add so much flavor and texture.)

1 med onion minced
1 lrg carrot chopped fine
2 stalks celery chopped fine
l tbsp. olive oil
1 tsp ground tumeric (if you have it, no biggie if you don't)
1/2 tsp. cinnamon (only if you add the tumeric - they work well together)
1 cup Israeli cous cous
2 cups chicken broth (brought to a boil in a separate pot)
1/2 c dried cranberries or raisins
1/2 c slivered almonds

Simmer onion, carrot and celery in olive oil until soft, about 5-7 mins. Add spices, a pinch of salt and pepper and then the dry cous cous. Saute until cous cous are toasted, about 2-4 mins. Stirring regularly. Add hot broth. Add dried cranberries. Cover and simmer on low for 7-8 mins, or until the cous cous taste tender and the liquid is absorbed.

Take off the heat and adjust seasoning to your liking if necessary. Add almonds. Serve! Would be great with some fresh parsley.

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