Fruited Israeli Couscous
Elevate your side dish game with this vibrant and flavorful Fruited Israeli Couscous recipe, a perfect balance of sweet and savory. Toasted Israeli couscous provides a nutty base that's beautifully complemented by pops of sweetness from dried apricots and cranberries, while slivered almonds add a satisfying crunch. Fresh parsley and mint bring a refreshing herbal note, and a citrusy honey-lemon dressing, lightly spiced with cinnamon and black pepper, ties everything together in delicious harmony. Quick to prepare in just 35 minutes, this versatile dish can be served warm or at room temperature, making it an ideal option for potlucks, picnics, or weeknight dinners. Whether you’re seeking a colorful side or a light vegetarian main, Fruited Israeli Couscous is a crowd-pleaser packed with textures and bold Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 1.5 cups Israeli couscous
- 2 tablespoons Olive oil
- 2 cups Water
- 0.5 teaspoons Kosher salt
- 0.5 cups Dried apricots
- 0.5 cups Dried cranberries
- 0.25 cups Slivered almonds
- 0.25 cups Fresh parsley
- 0.25 cups Fresh mint
- 2 tablespoons Lemon juice
- 1.5 tablespoons Honey
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Black pepper
Instructions
Begin by roughly chopping the dried apricots into small pieces. Set them aside with the dried cranberries.
Finely chop the fresh parsley and mint leaves. Keep them separate for later use.
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add the Israeli couscous to the pan and toast for 2-3 minutes, stirring frequently, until it turns lightly golden and fragrant.
Pour in 2 cups of water and stir in 1/2 teaspoon kosher salt. Bring to a boil.
Lower the heat to a simmer, cover the pan, and cook the couscous for about 10-12 minutes, or until the water is absorbed and the couscous is tender.
While the couscous cooks, toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until lightly golden. Remove from heat and set aside.
Once the couscous is cooked, fluff it gently with a fork and let it cool slightly for 5 minutes.
In a small bowl, whisk together the lemon juice, honey, ground cinnamon, and a pinch of black pepper to create a dressing.
Transfer the couscous to a large mixing bowl. Add the chopped dried apricots, dried cranberries, toasted almonds, parsley, and mint.
Drizzle the dressing over the couscous mixture and toss gently to combine, ensuring the ingredients are evenly distributed.
Taste and adjust seasoning with additional salt or black pepper, if desired.
Serve the Fruited Israeli Couscous warm or at room temperature as a side dish or light, refreshing main dish.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 92.0 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
