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Israeli Couscous with Toasted Almonds and Cherries

Israeli couscous is larger than regular couscous, giving it a heartier texture that is more satisfying than the tinier bits of pasta. The addition of toasted almonds, cherries, and veggies makes this a lovely vegan dinner recipe to serve when cherries and

Israeli couscous is larger than regular couscous, giving it a heartier texture that is more satisfying than the tinier bits of pasta. The addition of toasted almonds, cherries, and veggies makes this a lovely vegan dinner recipe to serve when cherries and summer vegetables are at their peak ripeness.
Israeli couscous is larger than regular couscous, giving it a heartier texture that is more satisfying than the tinier bits of pasta. The addition of toasted almonds, cherries, and veggies makes this a lovely vegan dinner recipe to serve when cherries and summer vegetables are at their peak ripeness.

Israeli Couscous with Toasted Almonds and Cherries

Serves 4

Ingredients:

  • 1 tablespoon olive oil

  • 6 to 7 ounces Israeli couscous or large pearl couscous

  • 1 teaspoon curry powder

  • 2-1/4 cups vegetable broth

  • 1/4 cup finely chopped zucchini

  • 1/2 cup finely chopped yellow bell pepper

  • 1/2 cup finely chopped red onion

  • 1 cup fresh, pitted, halved, cherries

  • 3/4 cup toasted almond slices

  • 3 tablespoons minced fresh cilantro


Directions:

  1. Heat oil in a medium saucepan over high heat. Add couscous and cook, stirring constantly, for 3 minutes or until couscous is lightly toasted.

  2. Stir in curry powder then broth. Add zucchini, bell pepper, and onion. Bring to a boil, reduce heat to low, cover, and simmer for 10 to 12 minutes or until liquid is absorbed.

  3. Stir in cherries, almonds, and cilantro. Season with salt and pepper. Serve immediately.


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