Israeli Couscous with Almonds, Basil and Cranberries

Using Alexandra's Israeli Couscous


Olive oil

2 cloves garlic, crushed

1 red onion, finely chopped

400g Alexandra’s Israeli Couscous

4 cups chicken or vegetable stock

2 lemons

1 cup torn basil leaves

½ cup shredded mint leaves

¼ cup dried cranberries

¼ cup slivered almonds, toasted

  1. Heat a few tablespoons of olive oil in a large frying pan.

  2. Add the crushed garlic and the red onion and cook for 1 minute, and then toss through the Israeli Couscous.

  3. Cook the couscous for a few minutes until lightly browned.

  4. Slowly add 4 cups of vegetable or chicken stock and the juice and zest of 1 lemon, stirring.

  5. Bring to the boil and then reduce to a simmer and cover for about 10 minutes or until just cooked, stirring occasionally.

  6. In a large bowl mix together the couscous, the juice of another lemon and ¼ cup of olive oil. Season and leave to cool.

  7. 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.