Photo: Israeli Couscous with Celery, Scallions and Cranberries Recipe
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
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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By nkjnat
Whitehouse Stat...
on January 15, 2013
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What a wonderful mesh of delightful flavors! I really understand her reaction now when she popped this into her mouth. Very light and filling, can't wait to make it again.
By mswindycty
on January 19, 2012
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Made the couscous as written and thought it was fabulous! (Can't say the same about the fish though In larger quantities, this would be a great summer side dish to bring to BBQs and would sub regular oranges at that time of the year as blood oranges aren't available then. Plan to make this again, using perhaps different herbs. There was too much parsley--half a bunch--is just such an in exact measure--so add in to taste.
By harperoni
Pennsylvania
on January 12, 2012
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I love the texture of israeli couscous. I will certainly use this seasoning in my water for other grains as the combo was good.
Substituted dried cherries for the cranberries. and i used less pasley than called for (maybe my bunches are huge. Would make it again.
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