Curried Israeli Couscous

Enjoy the flavors of Israeli couscous with a delicious twist of curry spices. This versatile dish is packed with vibrant flavors and can be served as a main course or a side dish. Perfect for a weeknight dinner or a potluck gathering, this curried Israeli couscous recipe is sure to impress.

Ingredients

• 1 cup Israeli couscous
• 1 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup frozen peas
• 1/4 cup raisins
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and fragrant.
2. Add the Israeli couscous to the saucepan and toast it for a few minutes, stirring occasionally, until it turns golden brown.
3. In a small bowl, mix together the curry powder, turmeric, cumin, paprika, cinnamon, and cayenne pepper (if using). Add the spice mixture to the couscous and stir well to coat the grains.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 10-12 minutes, or until the couscous is tender and has absorbed all the liquid.
5. Stir in the frozen peas and raisins, and cook for an additional 2-3 minutes, until the peas are heated through.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
7. Fluff the couscous with a fork and taste for seasoning. Add salt and pepper as needed.
8. Garnish with chopped fresh cilantro and serve hot. Enjoy!

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