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

 

Curried Israeli Couscous and Walnut Pilaf
Curried Israeli Couscous and Walnut Pilaf
Servings
15servings (15 cups)
Servings
15servings (15 cups)
Ingredients
Servings: servings (15 cups)
Units:
Ingredients
Servings: servings (15 cups)
Units:
Instructions
  1. 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.
  2. 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.