Here’s a deliciously different side that features Israeli couscous cooked in a kickin’ combination of curry powder and a savory vegetable broth. It’s chilled before it’s mixed with raisins, toasted almonds, lemon juice, lemon zest and green onions. It’s uniquely flavored and would make an impressive party salad!
cost per recipe: $6.22
The price is determined by the national average.
tablespoons olive oil
ounces (about 2 1/4 cups) uncooked Israeli couscous or pearl couscous
teaspoon curry powder
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
cup slivered almonds, toasted
cup thinly sliced green onion
Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add the couscous and curry powder and cook and stir for 2 minutes or until the couscous is lightly browned.
Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the broth is absorbed. Remove the couscous mixture to a medium bowl. Cover and refrigerate for 1 hour.
Grate 2 teaspoons zest and squeeze 3 tablespoons juice from the lemon. Stir the remaining oil, lemon zest, lemon juice, raisins, almonds and green onion into the couscous mixture. Season to taste.