Cinnamon Israeli Couscous

Cinnamon-flavored Israeli couscous, broccoli, dried cranberries, and almonds are a delicious combination in this side dish that's perfect for Thanksgiving or any night of the week.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 251 Calories

Ingredients

• 1 tablespoon ground cinnamon
• 1 cup dried cranberries
• 1 tablespoon olive oil
• 1 bay leaf
• salt and ground black pepper to taste
• 1 teaspoon garam masala
• 1 large chopped onion
• 1 tablespoon chopped fresh parsley, or to taste
• 2 cups Israeli couscous, uncooked
• 2.5 cups water
• 0.5 cup chopped almonds
• 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Ba
• 0.5 cup chopped broccoli

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.

Step 2

Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.