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.
Recipe courtesy California Walnuts
| Servings |
| 15servings (15 cups) |
| Servings |
| 15servings (15 cups) |
Ingredients
- 6 tbsp butter
- 1 1/2 cups onions diced
- 1 1/2 cups carrots diced
- 1 1/2 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 fresh lemon juice
- 3 tbsp honey
- 2 1/4 cups walnuts toasted and chopped
- 3/4 cup cilantro minced
Servings: servings (15 cups)
Units:
|
Ingredients
Servings: servings (15 cups)
Units:
|
Instructions
- 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.
Recipe Notes
Tip: For creamier texture, add small amounts of additional boiling water until desired texture is achieved.
