Cinnamon Lemon Couscous
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Ingredients:
- 1/2 cup vegetable stock
- 1/2 cup lemon juice
- 1/4 tsp. grey sea salt
- 1 tsp. ground Vietnamese cinnamon
- 1 tsp. dehydrated granulated onion
- 1/4 cup pistachio nut, chopped
- 6 x dates, cross cut into circular pieces
- 1/2 tsp. granulated garlic
- 1 cup couscous
- 1 cup carrots, julienned
- 1/4 cup dried cranberries
Notes:
Use the oils from browning the meat to sauté carrots for even more flavor.
Directions:
In a medium saucepan, combine vegetable stock and lemon juice. Stir in salt, cinnamon, onion and garlic powders and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 min. Saute carrots in a pan for 5 min. over a medium-low heat, stirring. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and dried cranberries and stir together until evenly distributed.
Serving Suggestions:
Great served with Za’Atar Spiced Meatballs.
Yields:
4 servingsThanks to:
Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.