Israeli Couscous with Pomegranate Recipe
Unlike regular couscous, Israeli couscous is twice as big and is toasted rather than dried. Its slightly nutty flavour and chewy texture is complemented by tart pomegranate seeds in this recipe.
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 6 servings; 5 cups; (1 serving = about 3/4 cup)
2 tablespoons extra virgin olive oil, divided
1/3 cup slivered almonds
2 organic leeks, halved lengthwise and sliced
2 cloves organic garlic, minced
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper
1/8 teaspoon kosher salt
2 cups Israeli couscous or pearl couscous (about 10 oz.)
2 1/2 cups organic vegetable broth
1 cup organic pomegranate seeds
1. In large saucepan heat 1 tablespoon of the oil over medium heat. Add almonds. Cook for 3 to 5 minutes or until toasted, stirring frequently. Use slotted spoon to remove almonds from saucepan. Set almonds aside.
2. Add remaining 1 tablespoon oil to same saucepan. Stir in leeks. Cook over medium heat for 2 minutes, stirring frequently. Stir in garlic, ginger, red pepper and salt. Cook and stir for 30 seconds more. Add couscous. Cook and stir for 4 to 5 minutes or until couscous smells toasty.
3. Carefully add broth to couscous mixture. Bring to boiling. Reduce heat. Cover and simmer about 10 minutes or until couscous is tender and liquid is absorbed. Stir in pomegranate seeds and almonds. Serve warm.