Here’s a good recipe that you can make at home with a little bit of time, and not a whole lot of ingredients. It’s spicy, a little sweet, yet well balanced and something you’ll want to eat all the time, assuming you like curry, cranberries, and zucchini.

Israeli Couscous Salad with Cranberries and Zucchini

1 Cup Israeli (large pearl) couscous

1 small zucchini, diced

1 yellow squash, diced

Handful of Craisins

Curry Powder, hot

Take One cup of Israeli Couscous and a little more than a cup of water, a little salt and pepper, and set on the stove to cook. Let it boil, cover, turn down the heat, and let it simmer for about ten minutes.

When the liquid is fully absorbed, fluff it up, let it sit, and add a little bit of oil so it doesn’t stick. If you want, you can sautee the zucchini and yellow squash, but the residual heat of the couscous should be sufficient to cook them.

Add a handful of craisins, and sprinkle with curry powder. The spice of the curry compliments the sweetness of the craisins, and it is a meal that you can eat all week.

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