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Saffron Pistachios And Cranberry In Israeli Couscous

Written By FewMinute Wonders on Thursday, August 1, 2013 | 1:10 PM

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.


Frying Pan and Lid
Measuring Cups and Spoons
Cutting Board


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


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. 


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