Israeli Couscous With Pecans

Israeli couscous, also known as pearl couscous, is a type of pasta made from semolina flour. It was developed in Israel in the 1950s as a rice substitute.

This is vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Israeli Couscous With Pecans

Cooking Method: Boiling, Sautéing Cuisine: Israeli Courses: Dinner, Lunch, Main Dish, Side Dish Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Israeli couscous
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 medium Onion
• 2 clove Garlic cloves
• 1 cup Pecans
• ¹⁄₂ cup Dried cranberries
• 2 tablespoon Fresh parsley
• 1 tablespoon Lemon juice
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. In a medium saucepan, bring vegetable broth to a boil. Add Israeli couscous and cook for 8-10 minutes until tender. Drain any excess liquid.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Sauté until onion is translucent.
3. Add cooked couscous, pecans, dried cranberries, fresh parsley, lemon juice, salt, and black pepper to the skillet. Stir well to combine.
4. Cook for an additional 2-3 minutes until heated through.
5. Remove from heat and let it rest for 5 minutes.
6. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.