Recipe for Jerusalem Couscous with Cinnamon Ginger

Appetizers and Sides Earthy and Easy-to-Make

Pearl, or Israeli, couscous has much larger pieces of pasta than the more familiar style, and brings an interesting texture to a very easy-to-make dish. Adding ginger and cinnamon to apricots gives them an earthy, almost dessert-like flavor and would complement a turkey or duck main course. For a toastier flavor, add the couscous to the dry sauce pan to brown for about a minute before adding the broth—but watch carefully!

Jerusalem Couscous with Cinnamon Ginger

Recipe courtesy of
  • Chef Edwin Cabrera

Prep Instructions

  • Yield: 4 (1/2 cup) servings
  • Cook Time:
  • Prep Time:
  • Total Time:

Recipe Ingredients

  • 1 1/4 cups vegetable broth, low sodium
  • 1 cup Israeli couscous, dry
  • 4 tablespoons dried apricot, chopped
  • 2 teaspoons fresh ginger, minced
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 1/2 tablespoons red bell pepper, diced
  • 1 1/2 tablespoons yellow pepper, diced
  • 1 tablespoon Italian parsley, chopped
  • a handful toasted almonds, optional

Instructions

  1. Follow the prep technique next to each ingredient.
  2. In a small sauce pan bring vegetable broth to a boil. Stir in couscous, salt and ginger; bring back to a boil and cover. Low simmer for 8-10 minutes. Remove from heat and fluff. Add apricots, peppers, parsley and cinnamon. Serve and garnish with toasted almonds.

Category Tags

Appetizers and Sides
Cholesterol-free
Diabetes-friendly
Low fat / low saturated fat
Low sodium
Peanut-free
Vegan
Vegetarian

Nutritional Data

Calories: 160.47
Fat: 0.03 g
Saturated Fat: 0.01 g
Cholesterol: 0 mg
Sodium: 106.52 mg
Carbohydrates: 34.59 g
Fiber: 2.80 g
Sugars: 2.80 g
Protein: 4.40 g
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