Directions:
- Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
- Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.76 Kcal (1280 kJ) | ||
| Calories from fat | 150.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.69g | 26% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 449.13mg | 19% | |
| Potassium | 564.32mg | 12% | |
| Total Carbs | 32.18g | 11% | |
| Sugars | 20.1g | 80% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 7.9g | 16% | |
| Vitamin C | 13mg | 22% | |
| Iron | 1.6mg | 9% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 105.75 Kcal (443 kJ) | ||
| Calories from fat | 51.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 26% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 1% | |
| Sodium | 155.33mg | 19% | |
| Potassium | 195.17mg | 12% | |
| Total Carbs | 11.13g | 11% | |
| Sugars | 6.95g | 80% | |
| Dietary Fiber | 1.5g | 17% | |
| Protein | 2.73g | 16% | |
| Vitamin C | 4.5mg | 22% | |
| Iron | 0.6mg | 9% | |
| Calcium | 26.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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