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Middle Eastern · Side
Couscous with Cranberries and Almonds
Pearl-sized Israeli couscous is toasted in a dry pan for a nutty edge, then tossed with toasted almonds, tart cranberries, scallions and a little orange zest.
- YieldServes 4 to 6
- Hands-on20 min
- Total27 min
- Difficulty
Ingredients
- 175 gIsraeli couscous, about 1 cup
- 360 mlwater, about 1 1/2 cups
- 35 galmonds, chopped or slivered, about 1/4 cup
- 45 gdried cranberries, about 1/3 cup
- 4scallions, medium, chopped
- 3 tbspextra virgin olive oil
- 1 tbspwhite wine vinegar
- 1 tsporange zest, finely grated
- to tastesalt
- to tasteblack pepper, freshly ground
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