Here’s a deliciously different side that features Israeli couscous cooked in a kickin’ combination of curry powder and a savory vegetable broth. It’s chilled before it’s mixed with raisins, toasted almonds, lemon juice, lemon zest and green onions. It’s uniquely flavored and would make an impressive party salad!
Ingredients
- 3 tablespoons olive oil
- 12 ounces (about 2 1/4 cups) uncooked Israeli couscous or pearl couscous
- 3/4 teaspoon curry powder
- 3 cups Swanson® Vegetable Broth
- 1 lemon
- 1/3 cup raisins
- 1/2 cup slivered almonds, toasted
- 1/3 cup thinly sliced green onion (scallion)
Instructions
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Step 1
Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add the couscous and curry powder and cook and stir for 2 minutes or until the couscous is lightly browned.
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Step 2
Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the broth is absorbed. Remove the couscous mixture to a medium bowl. Cover and refrigerate for 1 hour.
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Step 3
Grate 2 teaspoons zest and squeeze 3 tablespoons juice from the lemon. Stir the remaining oil, lemon zest, lemon juice, raisins, almonds and green onion into the couscous mixture. Season to taste.
