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Toasted Israeli Couscous Pilaf with Dates, Almonds, Cinnamon, and Parsley

Toasted Israeli Couscous Pilaf with Dates, Almonds, Cinnamon, and Parsley

Ingredients (9)

  • Olive oil
  • 1/2 yellow onion, finely chopped
  • Kosher salt
  • 1 cup Israeli couscous
  • 1 1/2 cups vegetable stock, chicken stock, or water
  • 3 to 4 pitted medjool dates, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped roasted and salted almonds
  • 1/4 cup chopped fresh flat-leaf parsley leaves
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Nutritional Information
  • Calories356
  • Fat11.86g
  • Saturated fat1.1g
  • Trans fat0.0g
  • Carbs55.17g
  • Fiber6.4g
  • Sugar15.48g
  • Protein10.0g
  • Cholesterol0g
  • Sodium440.66mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Toasting Israeli couscous gives it a nutty flavor. In this easy pilaf, that flavor works beautifully with with dates, almonds, cinnamon, and parsley. Serve it with Spicy Yogurt Chicken kebabs.

Instructions

  1. 1In a saucepan over medium-high heat, warm 2 tablespoons oil then add the onion and a pinch of salt. Cook, stirring, until the onion begins to soften, then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add the stock, dates, cinnamon, and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.
  2. 2Transfer to a serving bowl and stir in the almonds and parsley. Serve right away.
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