Israeli Couscous with Celery, Scallions and Cranberries

Total Time:
50 min
Prep:
10 min
Inactive:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 bay leaves
  • 2 cloves garlic, 1 smashed and the other finely chopped
  • 1 blood orange, zested in wide strips
  • Kosher salt
  • 1 cup Israeli couscous
  • 1/2 cup dried cranberries
  • 1/4 cup champagne vinegar
  • 3 scallions, greens sliced and whites sliced thinly on the bias
  • 2 ribs celery, sliced thinly on the bias
  • 1/2 bunch fresh parsley, finely chopped
  • Big fat finishing oil
Directions
Watch how to make this recipe.
  • Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.

  • Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.

  • Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.


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