Cranberry & Pistachio Israeli Couscous

Serves 4-6 as a side dish

INGREDIENTS

2 cups Israeli couscous

½ cup chopped cranberries

½ cup chopped FreshLife Pistachios

½ cup of chopped fresh flat leaf parsley

¼ cup of chopped spring onion

Olive oil & pomegranate molasses to drizzle

Salt and pepper


METHOD

  • In a pan, lightly toast the Israeli couscous in a little olive oil, then add boiling water (as per pack instructions) and cook for 8 to 10 mins.

  • When cooked, rinse the couscous in cold water and drain well.

  • Add a little olive oil to stop the couscous from getting too sticky.

  • Add the cranberries, pistachios, parsley and onion and season to taste.

  • Drizzle with the olive & pomegranate molasses to taste.

 
Salads, Main Meals, Dairy Free, VeganSarah BlazeyPistachio Kernels