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Cinnamon Israeli Couscous

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"Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer."
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35 m servings 251
Original recipe yields 8 servings


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  1. Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
  2. Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

Nutrition Facts

Per Serving: 251 calories; 5.1 46.2 6.6 0 197 Full nutrition

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