3 tablespoons olive oil (45 ml)

1 small onion, finely diced

1/2 red pepper, finely chopped

1 ½ cups Israeli couscous (375 ml)

1 teaspoon tumeric or 1 tsp. chopped fresh tumeric (5 ml)

1 cinnamon stick

1 bay leaf

Handful of currants, optional

2 to 3 cups chicken or vegetable stock (750 ml)

1 tablespoon chopped mint (15 ml)

Salt and freshly cracked black pepper, to taste


1. Heat oil in a medium saucepan over medium heat. Cook onions red pepper until soft but not browned, about 4 minutes. Add turmeric, cinnamon stick, bay leaf and currants. Cook, stirring, until couscous starts to toast, about 2 minutes. Add stock, salt and pepper. Bring to a boil. Cover and reduce heat to low. Cook the couscous for 10 to 12 minutes, or until all the liquid is absorbed and the couscous is al dente. Remove from the heat. Let stand, covered, for 5 minutes. Fluff with a fork before serving. Garnish with chopped mint.

See more: Healthy, Lunch, Middle Eastern, Quick and Easy, Rice/Grain, Side

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