If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Well... I wanted to think up a new and clever way to use couscous, so I got to thinking about Israeli Couscous and how it reminded me a bit of tapioca or something. So then I thought that I could use juice to cook the couscous in, rather than stock, or water, or something. Oh what a clever girl am I, I thought! So I made the stuff, I photographed it, and then I sat down to taste it. And its... not so good. All the other stuff--the greek yogurt, the cherries, the pistachios--they're all great! But, the couscous. Despite the juice, its still a little wheaty. I don't know, maybe y'all will like it? Naw, not likely. I'll just go ahead and give myself an A for effort, if that's okay with everybody? Good. Thanks. —Helenthenanny
Serves 6 servings
- 2 cups Pomegranate Blueberry Juice
- 1/4 cup Sugar
- 1 cup Israeli Couscous
- 2 cups Honey Greek Yogurt
- 1 1/2 cups Cherries, halved
- Pistachios, toasted and salted, for garnish
- Honey, for garnish
- Pour two cups Pomegranate Blueberry Juice into a small pot and add 1/4 cup of sugar. Bring to a boil.
- Add in couscous and simmer for 7-10 minutes. Try not to forget to turn the heat down, like I did, because the juice will boil over make a big mess on the stove. When the couscous are tender, remove from heat.
- Put the Greek Yogurt in little teacups and top with some of the couscous and cherries. Then, top with the pistachios and a drizzle of local honey and serve. Then, instruct your dessert companions to scrape aside the wheaty bubbles and only eat the yogurt and cherries and pistachios. Enjoy!
- This recipe was entered in the contest for Your Best Couscous Dish