Israeli Couscous with Pecans
Elevate your side dish game with this Israeli Couscous with Pecans recipe, a perfect balance of nutty, savory, and subtly sweet flavors. The pearl-like Israeli couscous is lightly toasted for a rich, toasty base, then combined with crunchy toasted pecans, tangy dried cranberries, and aromatic shallots and garlic. Fresh parsley adds a bright herbal note, while a touch of salt and freshly ground black pepper ties it all together. This quick and easy recipe, ready in just 30 minutes, serves as an elegant and versatile dish—ideal for weeknight dinners or as a standout addition to your holiday spread. Serve it warm for a comforting side or at room temperature for a picnic-perfect salad. Wholesome, flavorful, and irresistibly textured, this is a recipe you'll reach for again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Israeli couscous
- 1.5 cups Water
- 2 tablespoons Olive oil
- 0.5 cups Pecans, chopped
- 2 cloves Garlic, minced
- 1 medium Shallot, finely diced
- 0.25 cups Dried cranberries
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the Israeli couscous, stirring for 2-3 minutes until lightly toasted.
Pour in 1.5 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the couscous is tender and the water is absorbed. Remove from heat and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
Add the chopped pecans and toast them for 2-3 minutes, stirring frequently to prevent burning. Remove the pecans from the skillet and set aside.
In the same skillet, add the minced garlic and diced shallot. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
Stir in the cooked couscous, toasted pecans, dried cranberries, salt, and black pepper. Cook for an additional 2-3 minutes, stirring to combine and heat through.
Remove from heat and stir in the fresh parsley.
Transfer the couscous to a serving dish and serve warm or at room temperature.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 28.1 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 828 mg | 18% | |
*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.
