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2 cups Israeli couscous
Place couscous and 4 cups broth in large saucepan. Bring to a boil, lower heat to simmer; cover and cook 10 minutes. Remove from heat, fluff couscous with a fork and allow to sit in pan for 5-10 more minutes. Transfer couscous to a large mixing bowl.
In a separate saucepan, heat oil and add onions, red and yellow peppers, raisins, and curry powder. Cook 5 minutes on low heat, stirring often. Add remaining broth and salt and pepper to taste. Cook until heated through. Pour the curry mixture over the couscous. Stir well.
Add the chopped cilantro and nuts. Toss well.
Serve at once with grilled meats or with a green salad for a vegetarian meal.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
5 cups broth (chicken, beef, or vegetable), divided into 4 cups and 1 cup
1 tbsp. olive oil
1/2 cup chopped onions
1/2 cup diced red peppers
1/2 cup diced yellow peppers
1/2 cup golden raisins
1 tbsp. curry powder
1 pinch salt and pepper
1 bunch fresh cilantro, chopped
1/4 cup chopped almonds or walnuts
Israeli couscous is a larger grain than regular couscous. It can be found in specialty stores such as Cucina. It does take a little longer to cook than standard couscous and has more defined texture.