Best 7 Israeli Couscous With Almonds Dried Cranberries Recipes

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If you're in search of a delectable and nutritious dish, look no further than Israeli couscous with almonds and dried cranberries. This vibrant and flavorful dish is a delightful blend of textures and flavors that is perfect for any occasion. The Israeli couscous provides a hearty base, while the almonds add a delightful crunch and the dried cranberries bring a touch of sweetness and tartness. With its vibrant colors and irresistible taste, this dish is sure to be a hit at your next gathering.

Here are our top 7 tried and tested recipes!

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

  • For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
  • For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

COUSCOUS WITH CRANBERRIES AND ALMONDS



Couscous with Cranberries and Almonds image

Delicious light and fluffy couscous with the sweetness of cranberries and the nutty crunch of almonds. The hint of lemon gives this side a wonderful fresh flavour.

Provided by Steve Cylka

Categories     Side

Time 20m

Number Of Ingredients 7

2 tbsp oil
1 onion (, thinly sliced)
1 cup sliced almonds
1 cup dried cranberries
2 cups dry couscous
2 1/4 cups chicken broth or water
1 tbsp lemon zest

Steps:

  • In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
  • Stir in the sliced almonds and continue to cook for a few minutes. The almonds will toast and start to brown as well.
  • Add the couscous cranberries. This will toast the couscous which add to the flavour and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
  • Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
  • Remove from the heat and let stand for 5 minutes. After the 5 minutes, fluff the couscous with a fork.

Nutrition Facts : Calories 352 kcal, Carbohydrate 52 g, Protein 10 g, Fat 13 g, SaturatedFat 1 g, Sodium 247 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

ISRAELI COUSCOUS WITH CHERRIES



Israeli Couscous with Cherries image

Fresh cherries have a fleeting season so enjoy them as much as possible when they are available and consider using them in more than just desserts. Their naturally sweet-tart flavor is a great balance to savory ingredients like feta and fresh herbs.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

Nutrition Facts : Calories 287, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 581 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams

ISRAELI COUSCOUS WITH DRIED CRANBERRIES AND TOASTED ALMONDS



Israeli Couscous With Dried Cranberries and Toasted Almonds image

Try this recipe for Israeli couscous with dried cranberries and toasted almonds from Ronnie Fein's cookbook "Hip Kosher."

Provided by Giora Shimoni

Categories     Dinner     Lunch     Side Dish     Pasta

Time 23m

Yield 6

Number Of Ingredients 8

1 cup couscous
1/4 cup almonds (chopped or slivered)
1/3 cup dried cranberries
3 to 4 medium scallions (chopped)
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon finely grated fresh orange peel
Salt and freshly ground black pepper to taste

Steps:

  • Gather the ingredients.
  • Place the couscous in a dry sauté pan over medium heat and cook for 3 to 4 minutes, shaking the pan occasionally, until the couscous is lightly toasted.
  • Place the couscous in a saucepan, add 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to low and cover the pan. Cook for 8 to 9 minutes or until all the water has been absorbed and spoon it into a bowl.
  • While the couscous is cooking, toast the almonds in the sauté pan over medium heat for 4 to 5 minutes or until they are lightly browned. Add to the couscous.
  • Stir in the cranberries and scallions, distributing them evenly.
  • Mix the olive oil, vinegar, and orange peel in a small bowl and pour over the couscous.
  • Toss the ingredients and season to taste with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 157 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 77 mg, Sugar 7 g, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Couscous With Apples, Cranberries and Herbs image

From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

Provided by gailanng

Categories     Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 cups israeli couscous (or barley or orzo)
4 cups low sodium chicken broth
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leave, chopped
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup apple cider vinegar
2 -3 tablespoons maple syrup
1/2-1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil (I recommend about 2 tbs less)

Steps:

  • In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
  • Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
  • While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.

Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1

APRICOT-CRANBERRY ISRAELI COUSCOUS



Apricot-Cranberry Israeli Couscous image

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.

Provided by lutzflcat

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 30.2 mg, Sugar 13.5 g

ISRAELI COUSCOUS AND CRANBERRY SALAD



Israeli Couscous and Cranberry Salad image

This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.

Provided by Kiwi Kathy

Categories     Grains

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 cup israeli couscous
2 cups vegetable stock
4 tablespoons olive oil, divided
2 cups dried cranberries
1 cup pine nuts
1/2 cup spring onion, white parts only, chopped
1/2 red onion, medium sized and finely chopped
1/2 cup cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
salt

Steps:

  • Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
  • Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
  • Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
  • Drain in a colander, but do not rinse. Leave to cool.
  • Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
  • Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
  • Spritz with lemon juice and adjust with salt to taste.

Tips:

  • Use high-quality Israeli couscous for the best results.
  • Toast the almonds before adding them to the dish for a richer flavor.
  • Use a variety of dried cranberries for a more complex flavor profile.
  • Add fresh herbs, such as mint or parsley, for a pop of color and flavor.
  • Serve the Israeli couscous warm or at room temperature.

Conclusion:

Israeli couscous with almonds and dried cranberries is a delicious and versatile side dish that can be served with a variety of main courses. It is also a great make-ahead dish, making it perfect for busy weeknights. With its vibrant colors and flavors, Israeli couscous with almonds and dried cranberries is sure to be a hit at your next gathering.

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