Anyway, I opened up the cabinet and knew I needed something. And something needed to come fast! I refused to settle for a quick bagel. I needed something hearty, nutritious and good. Something that would fill me up and serve as a good recovery meal to replenish the 1,500 calories I had just burned! I spotted a box of Whole Wheat Israeli Couscous and I knew exactly what I wanted. I had spotted a recipe in a recent Food Network magazine for Israeli Couscous w/ Raisins. The entire recipe took about 15 minutes to make. And, it was incredible! I added some additional spices at the end to my individual bowl and focused on keeping a sweet cinnamon taste mixed throughout. But, I also chose to include some red pepper flakes to add a bit of a kick. In addition, I chopped up a Lady Alice apple (an exceptional piece of fruit) to stir in to keep the 'sweet' taste. YUM!! I am very pleased with the end result and this should definitely be saved to include in your recipe box.
Israeli Couscous with Raisins
adapted from Food Network
Yield: About 5 generous servings
- 2 c Israeli couscous (I used Gefen Whole Wheat)
- 1 small onion, diced
- Olive oil (about .5-1 tbsp)
- 1 c golden raisins
- 2 tbsp water
- 1/2 - 3/4 c of sliced almonds or roasted peanuts
- Fruit of choice, if desired (apple or banana would be delicious)
- Additional spices: cinnamon, sliced green onions, black pepper, salt, italian seasoning, red pepper flakes, etc.
- Cook couscous as the label directs; drain if needed.
- Saute diced onion in olive oil with a pinch of cinnamon until golden, about 5 minutes.
- Add 1 c golden raisins and 2 tbsp water. Cook 2 minutes.
- Once cooked, add raisins to the couscous. Add nuts and toss evenly throughout.
- Serve in individual bowls. Add fruit for preference and season as desired.