Israeli Couscous with Celery, Scallions and Cranberries
- 2 bay leaves
- 2 cloves garlic, 1 smashed and the other finely chopped
- 1 blood orange, zested in wide strips
- Kosher salt
- 1 cup Israeli couscous
- 1/2 cup dried cranberries
- 1/4 cup champagne vinegar
- 3 scallions, greens sliced and whites sliced thinly on the bias
- 2 ribs celery, sliced thinly on the bias
- 1/2 bunch fresh parsley, finely chopped
- Big fat finishing oil
- Fill a medium saucepan with water.
- Add the bay leaves, smashed garlic and zest.
- Salt the water generously and bring it to a boil over medium-high heat.
- When boiling, add the couscous.
- Cook until cooked through, 7 to 8 minutes, and then drain.
- Discard the bay leaves, garlic and zest.
- Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery.
- Season with salt and let sit for 20 minutes to soften.
- Stir in the couscous, parsley and scallion greens.
- Drizzle with oil.
- Taste and re-season.
- Serve warm or at room temperature.
bay leaves, garlic, orange, kosher salt, couscous, cranberries, champagne vinegar, scallions, celery, parsley, oil
Taken from www.foodnetwork.com/recipes/anne-burrell/israeli-couscous-with-celery-scallions-and-cranberries-recipe.html (may not work)