Couscous with Dried Cranberries and Toasted Almonds
Ronnie's Notes
Tiny balls of Israeli couscous are the culinary pearls of the pasta world. Like any pasta, you can cover couscous with sauce or put it into soup, and it is first-rate for salad because it looks good and mixes well with other small salad items. This dish combines sweet and piquant flavors in one dish. It’s a treat with grilled meat or poultry, but also can be used as a snack or hors d’oeuvre.
Instructions
Place the couscous in a dry sauté pan over medium heat and cook for 3–, shaking the pan occasionally, until the couscous is lightly toasted.
Place the couscous in a saucepan, add 1 1/2 cups water and bring to a boil over high heat.
Reduce the heat to low and cover the pan.
Cook for 8– or until all the water has been absorbed and spoon it into a bowl.
While the couscous is cooking, toast the almonds in the sauté pan over medium heat for 4– or until they are lightly browned.
Add to the couscous.
Stir in the cranberries and scallions and toss ingredients to distribute them evenly.
Mix the olive oil, vinegar, and orange peel in a small bowl and pour over the couscous.
Toss the ingredients and season to taste with salt and pepper.
Makes 4–6 servings.