Monday, February 11, 2013

Israeli Couscous with Dried Cranberries, Almonds and Orange Zest

I love the combination of sweet and savory. This dish strikes a perfect balance of the two. While it only takes a few minutes to put together, you can fool your guests by its decadent results!

Also, um, that yellow in the background is an old t-shirt. I really need to shop around for some fabric!

Israeli Couscous with Dried Cranberries, Almonds and Orange Zest:

2 tablespoons olive oil

1 small red onion, diced
3 cloves garlic, minced
2 cups Israeli couscous
1 can full-fat coconut milk
1/2 cup water
Zest from 1 orange
1 teaspoon cumin
1/4 teaspoon cardamom
1/2 teaspoon salt
Freshly ground black pepper, to taste
Juice from 1 orange
1/2 cup dried cranberries
1/2 cup almonds, toasted and chopped

Heat a heavy-bottomed skillet over medium heat. Add olive oil and onion, and saute for 5 minutes. Add garlic and saute another minute. Add Israeli couscous and toast for 5 minutes, stirring constantly. Add coconut milk, water, orange zest, orange juice, cumin, cardamom, salt and pepper. Bring to a boil, stirring occasionally. Once boiling, cover and reduce temperature to low and let cook for 10 minutes. After 10 minutes, most of the liquid should be absorbed. Stir in dried cranberries and almonds and cover again for 5 minutes. After 5 minutes, the liquid should be fully absorbed. Fluff with a fork and serve warm with roasted root vegetables.

Yield: 4 servings

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