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Curried Israeli Couscous & California Walnut Pilaf
Curried Israeli Couscous & California Walnut Pilaf
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This middle-eastern inspired recipe will please anyone craving a bit of spice. Dried currants, lemon, honey and walnuts give texture and taste to an ethnic dish that the whole family will love.

  • Servings: 15
  • Prep Time: N/A
  • Cook Time: N/A
Vegetarian Quick
Ingredients

6 tbsp butter

11/2 cups onions, diced

1 1/2 cups carrots, diced

11/2 cups celery, thinly sliced

1 tbsp mild curry powder

1 1/2 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp salt

1/2 tsp cayenne pepper

6 cups Israeli couscous

9 cups boiling water

1 1/2 cups dried currants

6 tbsp resh lemon juice

3 tbsp honey

2-1/4 cups California walnuts, toasted, chopped

3/4 cup fresh cilantro, minced

Directions
  1. Melt butter in large saucepan; sauté onions, carrots and celery until softened.
  2. Stir in spices; cook 1 minute, stirring constantly.
  3. Stir in Israeli couscous; cook 1 minute, stirring constantly.
  4. Add boiling water and currants. Reduce heat, cover and simmer 5 minutes, or until almost all of the liquid is absorbed. Stir in lemon juice and honey.
  5. Reserve 1 cup of the walnuts for sprinkling on top; add remaining walnuts and cilantro to mixture. Sprinkle each serving with 1 tbsp of walnuts.
  6. TIP: For creamier texture, add small amounts of additional boiling water until desired texture is achieved.

Nutrition

  • Calories: 420
  • Total Fat: 13 g
  • Saturated Fat: 3 g
  • Monounsaturated Fat: 2 g
  • Polyunsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 6 mg
  • Sodium: 180 mg
  • Total Carbohydrate: 70 g
  • Dietary Fiber: 5 g
  • Protein: 13 g