Side DishReader rated

Cinnamon-Spiced Israeli Couscous

★★★★★ 4.8 (19 reviews)

This warm and fragrant dish brings together the nutty texture of Israeli couscous with a cozy blend of cinnamon and spices. It’s a simple, flavorful side that adds a comforting twist to any meal.

◷35 minTotal Time

♜4Servings

▥MediumDifficulty

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Instructions

Saut Onions and Toast Couscous

Start by heating some oil in a skillet over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it softens and becomes translucent—this usually takes about 5 minutes. Next, add the couscous and stir it around until it turns a light golden brown.

Simmer with Spices

Pour in the water along with the bouillon, cinnamon, garam masala, and a bay leaf. Bring everything to a boil, then lower the heat, cover the pan, and let it simmer until the water is absorbed, which should take around 8 to 10 minutes.

Add and steam veggies

Once the liquid is gone, stir in the cranberries, broccoli, and almonds. Put the lid back on and let the mixture steam for about 3 minutes until the broccoli is tender.

Season and Garnish

Finally, season with salt and pepper to taste, sprinkle some fresh parsley on top, and serve it warm.

Why You’ll Love This Recipe

This dish offers a unique twist by combining warm cinnamon with the nutty texture of Israeli couscous. It’s comforting yet light, making it perfect for both weeknight dinners and special occasions. The spices add depth without overpowering the natural flavors.

Serving Suggestions

Serve alongside grilled vegetables or roasted chicken for a complete meal. It also pairs well with a fresh salad or a dollop of yogurt to balance the warm spices. Garnish with chopped fresh herbs like parsley or mint for added freshness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep it moist. This dish can also be frozen for up to a month but may lose some texture.