Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 large chopped onion
- •2 cups Israeli couscous, uncooked
- •2 ½ cups water
- •1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
- •1 tablespoon ground cinnamon
- •1 teaspoon garam masala
- •1 bay leaf
- •1 cup dried cranberries
- •½ cup chopped broccoli
- •½ cup chopped almonds
- •salt and ground black pepper to taste
- •1 tablespoon chopped fresh parsley, or to taste
Instructions
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
- Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.
Nutritional Facts
Per 8 servings
- Calories: 251
- Carbohydrate: 46g
- Fat: 5g
- Fiber: 4g
- Protein: 7g
- Sugar: 11g
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