Israeli couscous, also known as pearl couscous, is a bit chewy, a little bit nutty, and tastes nothing like traditional couscous. This has an appealing fruity flavor and is a tasty, satisfying side dish to just about any main course. We particularly enjoy it with fish.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.

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  • Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.

  • Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

Nutrition Facts

94 calories; protein 1.5g; carbohydrates 16.7g; fat 3.1g; cholesterol 8.6mg; sodium 30.2mg. Full Nutrition
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