Israeli couscous is larger than regular couscous, giving it a heartier texture that is more satisfying than the tinier bits of pasta. The addition of toasted almonds, cherries, and veggies makes this a lovely vegan dinner recipe to serve when cherries and summer vegetables are at their peak ripeness.
Israeli Couscous with Toasted Almonds and Cherries
- 1 tablespoon olive oil
- 6 to 7 ounces Israeli couscous or large pearl couscous
- 1 teaspoon curry powder
- 2-1/4 cups vegetable broth
- 1/4 cup finely chopped zucchini
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped red onion
- 1 cup fresh, pitted, halved, cherries
- 3/4 cup toasted almond slices
- 3 tablespoons minced fresh cilantro
- Heat oil in a medium saucepan over high heat. Add couscous and cook, stirring constantly, for 3 minutes or until couscous is lightly toasted.
- Stir in curry powder then broth. Add zucchini, bell pepper, and onion. Bring to a boil, reduce heat to low, cover, and simmer for 10 to 12 minutes or until liquid is absorbed.
- Stir in cherries, almonds, and cilantro. Season with salt and pepper. Serve immediately.