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Curried Israeli Couscous
Zeff Family, Marblehead, MA
“This is a great side dish with many dishes, from chicken to sand- wiches. Or, add some protein to it and you have a meal. Enjoy.” Donna Zeff
INGREDIENTS Serves 8
5 ounces green beans, trimmed and cut into thirds
2 tablespoons canola oil
1 small yellow onion, finely chopped
2 cups Israeli/Middle Eastern couscous
1 teaspoon salt, plus additional to taste
2 teaspoons curry powder 1⁄2 cup dried cranberries
2 1⁄2 cups water, plus more if needed
1 tablespoon unsalted butter 1⁄2 cup slivered almonds Ground black pepper
PREPARATION
1. Bring a saucepan of salted water to a boil over high heat and add the green beans. Boil until tender, about 3 minutes. Drain in a colander and rinse with cold water until cool. Drain well. Set aside.
2. Heat the oil in a large skillet over medium heat. Add
the onion and cook until softened, about 5 minutes, stirring frequently. Stir in the couscous until evenly coat- ed with oil; cook 1 minute.
114 – TASTE OF HOME