Total:
22 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.

Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.

Serve hot or at room temperature.

IDEAS YOU'LL LOVE

Couscous with Mushrooms

Recipe courtesy of Jamie Deen|Bobby Deen

Couscous with Pomegranate, Mint and Pine Nuts

Recipe courtesy of Rachel Gitlin

Israeli Couscous Tabouli

Recipe courtesy of Melissa d'Arabian

Toasted Israeli Couscous

Recipe courtesy of Claire Robinson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking