Israeli Couscous with Pomegranate and Mint Recipe


2 teaspoons butter
1 cup onion, finely chopped
1/2 cup dried currants
1/2 cup diced dried apricots
1/2 teaspoon kosher salt
3 cans (14 1/2 ounces) fat-free, less-sodium chicken broth
3 (3-inch) cinnamon sticks
2 1/2 cups uncooked Israeli couscous
1 large pomegranate (optional)
1/4 cup fresh cilantro, chopped
2 Tablespoons mint, chopped


Sauté Onions: Melt butter in a large saucepan over medium-high heat. Add onion and sauté 5 minutes. Stir in currants, apricots, salt, broth and cinnamon; bring to a boil.

Steam Couscous: Add couscous; return to a boil. Cover, reduce heat and simmer 15 minutes. Let stand 5 minutes.

Remove Seeds from Pomegranate (if not using, omit this step): Cut the pomegranate in half (take care to watch for the red juices). Immerse the pomegranate in water. Hit the pomegranate with the back of a wooden spoon to release all the seeds. The membrane will float to the top. Skim off the membrane and then pour the seeds through a strainer. Measure 1/2 cup of seeds. Reserve the rest for another use.

Additional Tips

To Serve: Discard cinnamon sticks. Stir in pomegranate, cilantro and mint.

Recipe created by Parties That Cook®


Serves 12 servings (serving size: about 2/3 cup)