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This filling and savory side dish uses Gefen’s gluten free, Kosher for Passover pearl couscous, sweet morsels of dried fruit, and fresh herbs.
1 package Gefen Passover Pearl Couscous
1 and 1/2 cups chicken stock, such as Manischewitz Chicken Broth
salt
pepper
1/2 teaspoon coriander
1/3 cup golden raisins
1/3 cup dried apricots
1/3 cup slivered almonds
2 tablespoons oil
1 tablespoon Bartenura Olive Oil
1 tablespoon parsley, cleaned and chopped
2 teaspoons mint, cleaned and chopped
1 tablespoon lemon juice plus 1/4 teaspoon lemon zest
Heat two tablespoons of oil in a pot over low heat and add the couscous. Mix well, coating with the oil, and let cook for eight to nine minutes, stirring occasionally.
In a separate pot, bring the stock to a boil.
Add salt, pepper, and coriander to the couscous and mix until coated.
Add the boiling stock to the couscous and stir well. Simmer over low heat for 15 minutes.
In the meantime, chop herbs and apricots and toast almonds in a pan over medium heat for about five minutes, turning to ensure they don’t burn.
When the 15 minutes pass, turn off the burner and let the couscous sit for 20 additional minutes.
Toss with olive oil, lemon, lemon zest, mint and parsley, raisins, apricots and almonds.
Sponsored by Gefen
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I thought we are not permitted to eat couscous on Passover, is Gelfen couscous allowed?
The GF ones are ok to use for Pesach! They’re made of potato or vegetable…
Made this during Passover. It was very tasty! My only note is that I ended up needing to add more liquid than it called for, because too much had evaporated, I think.