Israeli Couscous with Toasted Almonds and Cherries

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 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

Serves 4

Ingredients:

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• 1 tablespoon olive oil

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• 6 to 7 ounces Israeli couscous or large pearl couscous

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• 1 teaspoon curry powder

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• 2-1/4 cups vegetable broth

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• 1/4 cup finely chopped zucchini

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• 1/2 cup finely chopped yellow bell pepper

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• 1/2 cup finely chopped red onion

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• 1 cup fresh, pitted, halved, cherries

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• 3/4 cup toasted almond slices

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• 3 tablespoons minced fresh cilantro

Directions:

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1. Heat oil in a medium saucepan over high heat. Add couscous and cook, stirring constantly, for 3 minutes or until couscous is lightly toasted.

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2. 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.

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3. Stir in cherries, almonds, and cilantro. Season with salt and pepper. Serve immediately.

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