Ingredients
- 1 tablespoon olive oil
- 1 large chopped onion
- 2 cups Israeli couscous, uncooked
- 2 ½ cups water
- 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
- 1 tablespoon ground cinnamon
- 1 teaspoon garam masala
- 1 bay leaf
- 1 cup dried cranberries
- ½ cup chopped broccoli
- ½ cup chopped almonds
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh parsley, or to taste
Why This Recipe Is So Good
Smart Cooking Tips
- Use low heat when simmering to prevent the grains from sticking or becoming mushy.
- Stir occasionally to ensure even cooking and to distribute the cinnamon flavor well.
Directions
Warm some oil in a skillet over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it softens and becomes translucent—this should take about 5 minutes. Next, add the couscous and keep stirring until it turns a nice light brown color. Pour in the water along with the bouillon, cinnamon, garam masala, and a bay leaf, then bring everything to a boil. Once boiling, lower the heat, cover the skillet, and let it simmer gently until the liquid is absorbed, which usually takes around 8 to 10 minutes. After that, stir in the cranberries, broccoli, and almonds, cover again, and let them steam until they’re tender, about 3 minutes. Finish by seasoning with salt and pepper to taste, sprinkle some fresh parsley on top, and serve it warm.
