Fruited Israeli Couscous

Submitted by Charlotte J

"From Cooking Light"

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 teaspoons butter
• 1 cup onion, finely chopped
• 1⁄2 cup dried currant
• 1⁄2 cup dried apricot, diced
• 1⁄2 teaspoon salt
• 3 (14 ounce) cans reduced-sodium fat-free chicken broth
• 3 (3 inch) cinnamon sticks
• 2 1⁄2 cups uncooked israeli couscous
• 1⁄4 cup chopped fresh cilantro

directions

1. Melt butter in a large saucepan over medium-high heat.
2. Add onion, and sauté 5 minutes.
3. Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil.
4. Add couscous, and return to a boil.
5. Cover, reduce heat, and simmer 15 minutes.
6. Let couscous mixture stand 5 minutes.
7. Discard cinnamon sticks.
8. Stir in cilantro.

Reviews

[I'mPat]

A wonderful flavoursome low GI recipe I did use sultanas instead of currents and when I went to make I found I had no cinnamon sticks so used ground cinnamon which still worked out well and I reduced to 3 serves but still had a small amount left over until the DM realized and she devoured and the only other sub I did was we are not keen on coriander/cilantro so used fresh parsley from the herb garden, made for Healthy Choices tag game, thank you Charlotte J for a very delightful side for our meal tonight.

 

[Debbwl]

A very nice blend of sweet and savory! We enjoyed the light cinnamon flavor and felt this went very well with our grilled pork roast. I did cut the recipe in half but other than that made as written. Thanks for the post.