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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 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:

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  • 1 tablespoon olive oil
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  • 6 to 7 ounces Israeli couscous or large pearl couscous
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  • 1 teaspoon curry powder
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  • 2-1/4 cups vegetable broth
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  • 1/4 cup finely chopped zucchini
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  • 1/2 cup finely chopped yellow bell pepper
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  • 1/2 cup finely chopped red onion
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  • 1 cup fresh, pitted, halved, cherries
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  • 3/4 cup toasted almond slices
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  • 3 tablespoons minced fresh cilantro

Directions:

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

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