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Thursday, January 19, 2017

toasted israeli couscous with toasted sunflower seeds and raisins (vegan)

i was looking to throw together a quick side dish to accompany some falafels that we were having for dinner, when i found some israeli couscous tucked away in the pantry.  i pulled it out to use it up since it had been sitting in there forever and ended up tossing in several other things i found in the pantry.  the result was a moroccan-inspired side dish that smelled and tasted delicious!

toasted israeli couscous with toasted sunflower seeds and raisins
prep time: 5 minutes
cooking time: 25 minutes
yields: 6-8 servings

8 oz. dry israeli couscous
1 tablespoon extra virgin olive oil
2 cups water
2 teaspoons ground cinnamon
2 teaspoons onion powder
2 tablespoons dried parsley
1/3 cup toasted sunflower seeds
1/3 cup raisins
salt and pepper to taste

combine the couscous and the olive oil in a sauce pan.  toss to make sure the couscous is evenly coated.  toast over medium-low heat, stirring frequently to avoid burning, until the couscous is fragrant (about 5 minutes).  meanwhile, bring the water to a boil.

add the water to the couscous, stir, and bring to a boil.  reduce the heat to medium-low and cover.  simmer for 12 minutes until tender, fluff occasionally to avoid sticking.  add the cinnamon, onion powder, parsley, sunflower seeds, raisins, and salt/pepper.  stir to combine and serve warm.

love, laurie

1 comment:

ma pa camlet said...

Looks delicious. Love that plate.