I recently served this dish for a dinner party with a few friends. Dinner was Mediterranean inspired: lamb, tzatziki, baba ganoush, and pitas. I was planning to serve rice, but thought it too boring. This dish, with its bright herb flavors, mild sweetness from the raisins, and crunch from the almonds, is packed with flavor. It added something interesting to the table. Bonus: leftovers made for a yummy breakfast the next day.
Isreaeli Couscous with Golden Raisins, Mint, and Almonds
Adapted from Bon Appetit
6 to 8 servings
1 1/3 cup Isreali couscous
1 3/4 cups (or more) vegetable broth
1 tbs olive oil
1 knob butter
1/3 cup sliced almonds
1/3 cup golden raisins
3 to 4 tbs fresh mint, chopped
3 to 4 tbs fresh cilantro, chopped
juice of 1/2 lemon
1. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
2. When couscous is done, immediately fold butter, almonds, and raisins. Then add mint and cilantro. Toss. Finish with salt to taste and lemon juice.