I know I’ve posted a similar recipe before, but this is so quick and easy… I just made it recently with ingredients I always have in the house, so it’s a great last minute meal idea.
2 8 oz boxes israeli couscous (TJs & Whole Foods sell it) 1 32 fl oz low sodium chicken stock 1 large chopped onion 2-3 chopped shallots 1/2 cup almond slivers 1/2 cup pistachios 1/2 cup cranberries 3/4 cup basil 1/2 cup italian parsley 1/2 cup mint s & p, to taste 1 lemon 2 tablespoons normal cooking olive oil 2 -3 tablespoons fruity olive oil
In a large pot heat 2 tablespoons of olive oil over medium heat, then add the chopped onion and shallot. Cook for 4-5 minutes then add the couscous then continue cooking for a couple more minutes so it gets lightly toasted.
Add the stock, salt & pepper, then turn heat to low and cover pan. Stir every now and then until all the stock has been absorbed. Taste to check the seasoning, adjust s&p accordingly. Remove from heat.
While couscous is cooling toast almonds and pistachios in a dry pan over medium high heat till golden brown. Cool slightly then add to couscous. Add the cranberries and add the juice of one lemon. Chop parsley, mint and basil and add to mixture.
Pour the remaining 2 – 3 (taste and see after the second) tablespoons of olive oil over the couscous and mix everything together.
Taste once more to see if you need to make any other adjustments in seasoning and tuck in!
