Irresistible Cinnamon Infused Israeli Couscous Recipe

Ingredients

• A drizzle of olive oil
• A generous portion of diced onion
• A couple of handfuls of uncooked Israeli couscous
• A few cups of water
• A spoonful of vegetable bouillon base (like Better Than Bouillon® Vegetable Base), adjust to your liking
• A sprinkle of ground cinnamon
• A pinch of garam masala
• A fragrant bay leaf
• A handful of dried cranberries
• A handful of chopped broccoli florets
• A handful of chopped almonds
• Season with salt and freshly ground black pepper
• A touch of freshly chopped parsley, to your preference

Step 1

Begin by heating oil in a skillet over medium heat, then adding in the onion. Cook and stir the onion until it becomes soft and translucent, which should take around 5 minutes. Next, introduce the couscous to the skillet and continue stirring until it takes on a light brown hue.

Step 2

Following this, pour in water and add bouillon, cinnamon, garam masala, and a bay leaf to the mix. Allow the mixture to come to a boil before reducing the heat, covering the skillet, and letting it simmer until the water is fully absorbed, typically around 8 to 10 minutes. Toss in cranberries, broccoli, and almonds, and let them steam under the lid until they reach a tender consistency, approximately 3 minutes. Finally, season the dish with salt and pepper, sprinkle with parsley for a fresh touch, and serve it warm.