ISRAELI COUSCOUS WITH CELERY, SCALLIONS AND CRANBERRIES
Steps:
- Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
- Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
- Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.
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Ibrahima sory Soumah
[email protected]I'm allergic to cranberries. Can I substitute another dried fruit?
Md Sojib121
[email protected]This recipe was a disappointment. The flavors just didn't come together for me.
Theresa Russell
[email protected]I'm not sure what went wrong, but my dish turned out really dry. I think I may have overcooked the couscous.
Twallis10 ALT
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Libbi See
[email protected]I'm always looking for new and exciting recipes, and this one definitely fits the bill. I can't wait to try it!
Chsh Shhsh
[email protected]This dish is a great way to get your kids to eat their vegetables.
Aser Sarhan
[email protected]I would recommend this recipe to anyone looking for a quick and easy meal that's also healthy and flavorful.
Kinza Shahzad
[email protected]Overall, this is a good recipe with a lot of potential. With a few tweaks, it could be a great dish.
Aaiza princess Aaizaprincess
[email protected]This dish is a bit too sweet for my taste. I would reduce the amount of cranberries next time.
Adeline Maurice
[email protected]The couscous was a bit overcooked for my liking. I would reduce the cooking time by a few minutes next time.
Ms tiece
[email protected]This recipe is a bit bland for my taste. I would add some more spices or herbs next time.
Paras 979
[email protected]I'm not a big fan of cranberries, so I substituted dried cherries instead. It turned out just as good!
Mohammed haneef Somro
[email protected]This is a great recipe for a healthy and satisfying meal. The couscous is a good source of fiber and the vegetables add a lot of nutrients.
French Urevane
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor combination.
mohamed elbaz
[email protected]This recipe is a great way to use up leftover vegetables. I always have celery and scallions in my fridge, so this is a perfect dish for a quick and easy meal.
Najma Aktar
[email protected]I love the vibrant colors in this dish. The celery, scallions, and cranberries add so much visual appeal.
Ethan Rice
[email protected]This was my first time making Israeli couscous and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Claudia Hernandez
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The flavors are so well-balanced and the couscous is always cooked perfectly.
Keke uche Saviour
[email protected]This Israeli couscous was a hit at our dinner party! The combination of celery, scallions, and cranberries added a nice crunch and sweetness to the dish. The couscous itself was cooked perfectly and had a fluffy texture.