This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Israeli-Style Couscous
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- #8289
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound dry Israeli couscous
1 large onion, chopped
1 tablespoon olive oil
2 cups chicken broth
1/2 cup chopped dried cranberries, apricots or raisins (optional)
1/2 cup chopped nuts (almonds, pecans etc. also optional)
chopped fresh parsley for garnish
directions
In sauce pot, saute the onion in the oil until tender. Stir in the couscous and cook and stir until pale golden. Cover with the broth and bring to a boil and cook and simmer about 10 minutes or until couscous has absorbed the liquid.
Stir in the cranberries and nuts. Remove from heat and led stand covered 10 minutes. Fluff with fork. Season with salt and pepper.
cook's notes
Israeli couscous is small and round like tapioca size pasta.
added by
internationalrecipes
nutrition data
395 calories, 10 grams fat, 63 grams carbohydrates, 14 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
The amount of liquid called for in this recipe is suitable for an 8 oz. box of couscous. If you use a pound, the liquid must be doubled.