Israeli Couscous with Celery, Scallions and Cranber

Name: Israeli Couscous with Celery, Scallions and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Fill a medium saucepan with water.
2
Add the bay leaves, smashed garlic and zest.
3
Salt the water generously and bring it to a boil over medium-high heat.
4
When boiling, add the couscous.
5
Cook until cooked through, 7 to 8 minutes, and then drain.
6
Discard the bay leaves, garlic and zest.
7
Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery.
8
Season with salt and let sit for 20 minutes to soften.
9
Stir in the couscous, parsley and scallion greens.
10
Drizzle with oil.
11
Taste and re-season.
12
Serve warm or at room temperature.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 bay leaves, 2 cloves garlic, 1 smashed and the other finely chopped, 1 blood orange, zested in wide strips, Kosher salt, and more.

Yes, Israeli Couscous with Celery, Scallions and Cranberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Israeli Couscous with Celery, Scallions and Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions