Israeli Couscous with Cranberries: I like

 For brother EC, who also loves all things starch.

 I like...

Chocolate almost any day of the year (darn it...where did I put my bar?)
Good food at a great restaurant or great food at a hole in the wall restaurant
Any meal cooked by my friend JEL (HINT!)
Girls trips with no children, no husband and no responsibilities (except the responsibility to survive said trip)
Piano practices by daughter free of yelling by mommy
Days of no screaming by children (very very very few and far between)
A good drink with great friends
Warm hugs from husband
Eskimo kisses from children (Son is currently obsessed with this)
The words "please" and "thank you" used properly and OFTEN
Family
and

STARCH.

I am a lover of all things starch.  Brother calls me queen of starch and it's true - I really like and enjoy starch.  I work very very hard at trying not to eat it too often, but when I do eat it, boy does it taste AMAZING.  Daughter #1 loves starch and #2 can actually live without rice, but ADORES this couscous.  Son likes it (minus the cranberries) and I just love it.  The texture of the couscous and the overall play in your mouth as you eat it just cannot be beat.

It is not as easy to make as regular couscous (another favorite of mine) but it is still easy enough to make and throw together the next time you want something deliciously starchy.

Israeli Couscous with Cranberries
Serves 4 (barely enough for my ravenous family)
 
3 tablespoons olive oil
1/2 cup onion, finely chopped (or shallots finely chopped)
1 1/2 cups Israeli couscous (8 oz box from Trader Joes is perfect)
1 large cinnamon stick
1 3/4 cups water
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1/4 cup scallions finely chopped
1/2 cup dried cranberries
Juice of one lemon
Olive oil for drizzling (if desired)
Pepper to taste

Add 3 tablespoons of oil to heavy saucepan over medium heat. Add onions and cinnamon stick and saute until golden. Add couscous and stir often until couscous browns lightly, about 3 minutes. Add water and salt and bring to a boil. Reduce heat to low and cover and simmer until liquid is absorbed and couscous is tender, about 5 minutes. Remove from heat and add cilantro, scallions, cranberries, lemon juice. Season with black pepper and drizzle with more olive oil if desired.

 

Printable recipe

Oh yes.  I like this.