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Recipe for Chipotle Cherry Sauce over Broiled Salmon on a bed of Lemony Israeli Couscous, featuring Black Cherry Jam, available at spoonabilities.com

Lemony Israeli Couscous


  • Author: Adapted
  • Total Time: 18 hours
  • Yield: 6 cups 1x

Description

This Lemony Israeli Couscous is super easy to make. We added a light flavor with some shallots, lemon juice and toasted almond. This recipe is featured in our Cherry Sauce over Broiled Salmon.


Ingredients

Scale
  • 1/2 half of lemon juice
  • 1/2 cup sliced almond
  • 2 teaSpoons olive oil
  • 2 1/4 cups pearl (Israeli) couscous (12 oz)
  • 2 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 1/4 teaSpoon salt
  • 1 shallot

Instructions

  1. Heat 2 teaSpoons olive oil in a 3-quart heavy saucepan over medium heat.
  2. Add the shallots and sauté for 1 minute
  3. Then toast couscous & sliced almond, stirring constantly until fragrant and a pale golden color - between 3 to 5 minutes.
  4. Pour in chicken broth, and add the salt. Cover and simmer on low heat until liquid is absorbed and couscous is al dente; 10 to 12 minutes. (I prefer mine more on the tender side)
  5. Remove from heat and let stand covered for 10 minutes.
  6. Add the lemon juice. Adjust the salt as needed

Notes

Vitamin A 2%, Vitamin C 5%, Calcium 4%, Iron 8%

  • Prep Time: 2 hours
  • Cook Time: 16 hours
  • Category: Dinner
  • Cuisine: Middle East

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 397
  • Sugar: 1.2 g
  • Sodium: 133.3 mg
  • Fat: 11.9 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 53.8 g
  • Fiber: 4.5 g
  • Protein: 17.8 g
  • Cholesterol: 30.6 mg
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