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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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One person can tackle this recipe, which requires just a saucepan, a cutting board, and a knife. Israeli couscous has bead-sized grains that are much larger than those of regular couscous, and it takes just 15 minutes to cook. Ingredients:
2 teaspoons butter |
1 cup finely chopped onion |
1/2 cup dried currants |
1/2 cup diced dried apricots |
1/2 teaspoon salt |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
3 (3-inch) cinnamon sticks |
2 1/2 cups uncooked israeli couscous |
1/4 cup chopped fresh cilantro |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 5 minutes. Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil. Add couscous, and return to a boil. Cover, reduce heat, and simmer 15 minutes. Let couscous mixture stand 5 minutes. Discard cinnamon sticks. Stir in cilantro.
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