Saffron Pistachios And Cranberry In Israeli Couscous

Cooking couscous based dishes is one of my favorites. I love their texture and they seem to absorb the flavors that you add to them easily. I wanted to try them with saffron and pistachios this time. I also cooked them differently from the pulao and salad recipes that I have posted earlier. I learnt that this method of cooking the couscous creates the best texture. I loved the nutty flavors they emit from roasting. I just could eat them just as is, because it was very delicious. If you ever want to enjoy some delicious couscous give this a try.

Gadgets:

Frying Pan and Lid

Spatula

Measuring Cups and Spoons

Cutting Board

Knife

Ingredients:

Israeli Couscous - 1 1/2 cups

Water - 1 3/4 cups

Salt to taste

Butter - 1 tbsp

Olive Oil - 1 tbsp

Garlic - 1 tbsp minced

Ginger - 1 tbsp grated

Red Onions - 1 medium

Crushed Red Peppers - 1/4 tsp ( I used the Trader Joe's brand which has a lot of spice)

Saffron - a pinch

Pistachios - 1/2 cup toasted

Cranberries - 1/2 cup

Chives - 1 tbsp

Preparation:

1. Heat the frying pan with some butter. Add the couscous and roast it till it turns lightly golden.  Add water, salt and saffron and cook until the water starts to boil. Allow for the water to reduce and turn the heat to low, cover and cook until they get fluffy. Remove and place in a bowl.

2. Heat the pan with oil. Add garlic, ginger and onions with some salt and crushed peppers. Cook until the onions are half cooked, add in the nuts and cranberries. Mix the couscous, garnish with chives and serve them warm.