Curried Israeli Couscous and Walnut Pilaf
This middle-eastern inspired recipe will please anyone craving a bit of spice. Dried currants, lemon, honey and walnuts give texture and taste to a dish that the whole family will love.
6 tbsp (90 mL) butter
1-1/2 cups (375 mL) onions, diced
1-1/2 cups (375 mL) carrots, diced
1-1/2 cups (375 mL) celery, thinly sliced
1 tbsp (15 mL) mild curry powder
1-1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) turmeric
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper
6 cups (1.5 L) Israeli couscous
9 cups (2.25 L) boiling water
1-1/2 cups (375 mL) dried currants
6 tbsp (90 mL) fresh lemon juice
3 tbsp (45 mL) honey
2-1/4 cups (550 mL) walnuts, toasted and chopped
3/4 cup (175 mL) cilantro, minced
Melt butter in large saucepan; sauté onions, carrots and celery until softened. Stir in spices; cook 1 minute, stirring constantly. Stir in Israeli couscous; cook 1 minute, stirring constantly.
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. Reserve 1 cup [250 mL] of the walnuts for sprinkling on top; add remaining walnuts and cilantro to mixture. Sprinkle each serving with 1 tbsp [15 mL] of walnuts.
Tip: For creamier texture, add small amounts of additional boiling water until desired texture is achieved.
Yield: 15 servings, 1 cup [250 mL] per serving. Total 15 cups [3.75 L].
