Curried Cranberry Couscous Pilaf

By • October 3, 2013 0 Comments

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Author Notes: Welcome to my internal panic attack. You see, once you've spent time and money on a culinary education, people think you're a "chef." You feel like you're expected to contribute more than a fruit salad to dinner parties. Of course, this is probably all in my head. My family and friends would be perfectly welcoming if I showed up with some chopped watermelon and pineapple. But in my brain, I psych myself out. "They know I'm capable of something better! I have to make something! It's gotta be good!"

Israeli couscous is my secret weapon. I take it to dinner parties all the time, and people think I'm all fancy-pants (I am). But it's not too fancy, because if any other guest is a bit leery of it, you just say "oh, it's just little bits of pasta. Try it!" And as soon as people hear "pasta," they stop listening to you babble and start shoveling it onto their plate. And then you've won. You've won the dinner party.
foxeslovelemons

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Serves 4 as a side dish

  • 1-1/2 cups vegetable stock
  • 1 cup Israeli couscous
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup chickpeas, rinsed and drained
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  1. In medium saucepan, bring stock to a boil over medium-high heat. Stir in couscous, curry powder and salt. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Drain off any remaining liquid.
  2. Add chickpeas, dried cranberries, pumpkin seeds and oil; toss to combine. Transfer to serving bowl; garnish with parsley.

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