Cinnamon-Spiced Israeli Couscous

Ingredients

• 1 tablespoon olive oil
• 1 large chopped onion
• 2 cups Israeli couscous, uncooked
• 2 ½ cups water
• 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
• 1 tablespoon ground cinnamon
• 1 teaspoon garam masala
• 1 bay leaf
• 1 cup dried cranberries
• ½ cup chopped broccoli
• ½ cup chopped almonds
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley, or to taste

Step 1

Warm 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.

Step 2

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.

Step 3

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.

Step 4

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