Toasted Israeli Couscous

Toasted Israeli Couscous
The recipe Toasted Israeli Couscous can be made in roughly 30 minutes. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 454 calories, 13g of protein, and 11g of fat per serving. This recipe from Foodnetwork requires scallions, israeli couscous, kosher salt and freshly cracked pepper, and olive oil.

Instructions

1
Heat the oil in a saucepan over medium heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes.
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Pistachio NutsPistachio Nuts
CouscousCouscous
3
Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
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Salt And PepperSalt And Pepper
WaterWater
4
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning.
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Green OnionsGreen Onions
SeasoningSeasoning
ApricotApricot
5
Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
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Lemon OilLemon Oil
CouscousCouscous
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BowlBowl

Equipment

DifficultyNormal
Ready In30 m.
Servings4
Health Score24
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