Apricot-Cranberry Israeli Couscous recipe

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Ingredients

1 tablespoon unsalted butter
1 cup Israeli couscous
1 cup low-sodium chicken broth
½ cup orange juice
⅓ cup finely chopped dried apricots
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh mint

Nutrition Info

94.3 calories
carbohydrate: 16.7 g
cholesterol: 8.6 mg
fat: 3.1 g
fiber: 1.3 g
protein: 1.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 30.2 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.

  2. Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.

  3. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

Recipe Yield

4 servings

Recipe Note

Israeli couscous, also known as pearl couscous, is a bit chewy, a little bit nutty, and tastes nothing like traditional couscous. This has an appealing fruity flavor and is a tasty, satisfying side dish to just about any main course. We particularly enjoy it with fish.

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