Prep 15 mins
Cook 15 mins
I travel to Philadelphia quite frequently and stay in the downtown area...which I love. I enjoy going to DiBruno Brothers for all of their wonderful fresh foods! I discovered their Israeli Couscous and decided to try to make it myself. Here it is! The Israeli Couscous is actually a pasta that is small and round like little pearls. We love this and enjoy it a lot in the summer with grilled fish or grilled chicken.
- 1 cup israeli couscous
- 1 1⁄4 cups water
- 1 tablespoon canola oil
- 1 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup almonds, toasted (slices or slivers)
- 1⁄4 cup dried cranberries
- 1⁄4 cup red pepper, diced
- 1⁄4 cup dried apricot, cut into quarters
- basil (whichever you prefer) or cilantro leaf (whichever you prefer)
- Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
- Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
- I toast my almonds in a dry pan on the stove top just until fragrant.