Israeli Couscous with Celery, Scallions and Cranberries

Name: Israeli Couscous with Celery, Scallions and Cranberries
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 blood orange, zested in wide strips; 4 servings Big fat finishing oil; 2 ribs celery, sliced thinly on the bias; 59 milliliters champagne vinegar; 118 milliliters dried cranberries; 1 bunches fresh parsley, finely chopped; 2 cloves garlic, 1 smashed and the other finely chopped; 237 milliliters Israeli couscous; 4 servings Kosher salt; 3 scallions, greens sliced and whites sliced thinly on the bias

Israeli Couscous with Celery, Scallions and Cranberries might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 219 calories, 6g of protein, and 1g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of garlic, parsley, blood orange zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a vegan diet.

Instructions

Watch how to make this recipe.

Fill a medium saucepan with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.

Ingredients you will need

Bay Leaves

Couscous

Garlic

Water

Salt

Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.

Ingredients you will need

Cranberries