Curried Israeli Couscous with Currants

Israeli Couscous

Another tester for Joni and Celine’s upcoming cookbook. This came together really, really fast, and was very tasty. I served it with some soy chicken that I baked in sesame/agave glaze with some other spices, and sesame garlic green beans.

Comments
One Response to “Curried Israeli Couscous with Currants”
  1. Michael Sage says:

    I love anything middle eastern but the texture of couscous has always made me hurl. Same thing with brown rice. Can’t do it. White rice, basmati or wild are fine. Go fig.
    Mmmmm sesame agave!

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