Israeli Couscous with Almonds, Basil and Cranberries
Using Alexandra's Israeli Couscous
2 cloves garlic, crushed
1 red onion, finely chopped
400g Alexandra’s Israeli Couscous
4 cups chicken or vegetable stock
1 cup torn basil leaves
½ cup shredded mint leaves
¼ cup dried cranberries
¼ cup slivered almonds, toasted
Heat a few tablespoons of olive oil in a large frying pan.
Add the crushed garlic and the red onion and cook for 1 minute, and then toss through the Israeli Couscous.
Cook the couscous for a few minutes until lightly browned.
Slowly add 4 cups of vegetable or chicken stock and the juice and zest of 1 lemon, stirring.
Bring to the boil and then reduce to a simmer and cover for about 10 minutes or until just cooked, stirring occasionally.
In a large bowl mix together the couscous, the juice of another lemon and ¼ cup of olive oil. Season and leave to cool.
Once cooled toss through the basil and mint leaves, with the dried cranberries and slivered almonds. This is lovely served with a leafy green salad. Serves 6.