Toasted Almonds and Dried Cranberries in Israeli Couscous

Ingredients

• 1 cup Israeli couscous

• 1/4 cup almonds, chopped or slivered

• 1/3 cup dried cranberries

• 3 to 4 medium scallions, chopped

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon white wine vinegar

• 1 teaspoon fresh orange peel, finely grated

• Salt, to taste

• Freshly ground black pepper, to taste

Steps to Make It

01. Collect all the necessary ingredients.

02.  In a dry sauté pan over medium heat, toast the couscous for 3 to 4 minutes, shaking the pan occasionally, until it turns lightly golden.

03.  Transfer the couscous to a saucepan, pour in 1 1/2 cups of water, and bring it to a boil over high heat. Lower the heat, cover the pan, and simmer for 8 to 9 minutes until the water is absorbed. Then, scoop it into a bowl.

04.  As the couscous cooks, toast the almonds in the sauté pan over medium heat for 4 to 5 minutes until they turn lightly browned. Then, incorporate them into the couscous.

05.  Add the cranberries and scallions, making sure to distribute them evenly as you stir.

06.  Combine the olive oil, vinegar, and orange peel in a small bowl, then drizzle this mixture over the couscous.

07.  Mix the components together and adjust the seasoning with salt and pepper according to your preference.

08.  Enjoy!