Israeli Couscous with Celery, Scallions and Cranberries

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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.

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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.

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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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Loved this recipe. I had to sub some of the ingredients. I'm usually one who runs to the store to pick up everything I need if I don't have it. Sometimes that means I don't try a recipe. My New Years resolution is not to be so rigid. So I used orzo because I had no Israeli couscous & plain old oranges because I didn't have a blood orange. Oh yes, no champagne vinegar so I used white balsamic. The flavor profile was still there. Both my husband and I loved it. Next time I will have all the correct ingredients! Thanks Anne! YRB (you rock baby

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Creamy, delicious!

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Yummy and very easy. I love making Israeli cous cous and it is always a great side dish. I didn't have champagne vinegar so added a touch of white. I also added about 1 T of tamarind sugar because it needed something to counter the savory flavors. I also didn't add celery (didn't have on hand. Careful not to overcook the cous cous which I did thanks to my Dad who was talking, opening wine and watching the game. It was a great dish.

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This one turned our perfectly for me... I started the zest, bay leaves & garlic simmering while I prepared everything else and waited to put the couscous in until I started searing the cod. The flavors complimented each other and my simmering the zest for 30 minutes or more, the citrusy flavor really really permeated throughout the dish. Marinating the celery and dried cranberries makes them incredibly soft.

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I just finished making this dish, and had to toss it...BITTER BITTER BITTER!!! My guess is the orange peel/zest did it in. Also, use more salt than called for because couscous are sooo bland ya gotta ramp em up! Will update when the fish comes out...