Israeli Couscous with Saffron, Toasted Pine Nuts, and Currants
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 6
RECIPE INGREDIENTS
- 4 tbsp Filippo Berio Organic Extra Virgin Olive Oil
- 1 medium red onion, cut into ¼-inch dice (about 1 cup)
- 30 saffron threads (about 1/8 tsp.)
- Pinch Aleppo pepper
- Kosher salt
- 2 medium cloves garlic, finely chopped
- Generous pinch ground coriander
- Generous pinch ground cinnamon
- 1¾ cups Israeli couscous
- ½ cup pomegranate seeds
- 1/3 cup chopped dates, preferably Medjool
- 1/3 cup pine nuts, lightly toasted
- 3 tbsp chopped fresh cilantro; more for garnish
RECIPE DIRECTIONS
- Heat 2 Tbs. of the oil in a 10-inch straight-sided sautÈ pan over medium-high heat. Add the onion, saffron, pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, coriander, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1 1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.
- In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.
- Add the dates, pomegranate seeds, pine nuts, and chopped cilantro and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle with cilantro, and serve.
Tip: You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pomegranate seeds and pine nuts until the last minute, so they don’t lose their texture.