Curried Israeli Couscous & Walnut Pilaf
Description
This middle-eastern inspired recipe will please anyone craving a bit of spice. Dried currants, lemon, honey and walnuts give texture and taste.
Ingredients
- 6 tablespoons butter
- 1 1/2 cups onions, diced
- 1 1/2 cups carrots, diced
- 1 1/2 cups celery, thinly sliced
- 1 tablespoon curry powder, mild
- 1 1/2 teaspoons cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 6 cups Israeli couscous
- 9 cups water, boiling
- 1 1/2 cups currants, dried
- 6 tablespoons lemon juice, fresh
- 3 tablespoons honey
- 2 1/4 cups California walnuts, toasted, chopped
- 3/4 cup cilantro, fresh, minced
PREPARATION
- Melt butter in large saucepan; sauté onions, carrots and celery until softened.
- Stir in spices; cook 1 minute, stirring constantly.
- Stir in Israeli couscous; cook 1 minute, stirring constantly.
- Add boiling water and currants. Reduce heat, cover and simmer 5 minutes, or until almost all of the liquid is absorbed. Stir in lemon juice and honey.
- Reserve 1 cup of the walnuts for sprinkling on top; add remaining walnuts and cilantro to mixture. Sprinkle each serving with 1 tablespoon of walnuts.
Tip: For creamier texture, add small amounts of additional boiling water to the couscous until desired texture is achieved.
NUTRITION
- Calories: 420 cal
- Total Fat: 13 g
- Polyunsaturated Fat: 7 g
- Cholesterol: 6 mg
- Sodium: 180 mg
- Carbohydrates: 70 g
- Dietary Fiber: 5 g
- Protein: 13 g