Curried Israeli Couscous & California Walnut Pilaf

  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 10 mins


6tablespoons butter
1-1/2cup onions, diced
1-1/2cup carrots, diced
1-1/2cup celery, thinly sliced
1tablespoon mild curry powder
1-1/2teaspoon ground cumin
1teaspoon ground coriander
1teaspoon turmeric
1teaspoon salt
1/2teaspoon cayenne pepper
6cups Israeli couscous
9cups boiling water
1-1/2cup dried currants
6tablespoons fresh lemon juice
3tablespoons honey
2-1/4cup California walnuts, toasted, chopped
3/4cup fresh cilantro, minced


  1. Melt butter in large saucepan; sauté onions, carrots and celery until softened.
  2. Stir in spices; cook 1 minute, stirring constantly.
  3. Stir in Israeli couscous; cook 1 minute, stirring constantly.
  4. Add boiling water and currants. Reduce heat, cover and simmer 5 minutes, or until almost all of the liquid is absorbed. Stir in lemon juice and honey.
  5. Reserve 1 cup of the walnuts for sprinkling on top; add remaining walnuts and cilantro to mixture. Sprinkle each serving with 1 tbsp of walnuts.

TIP: For creamier texture, add small amounts of additional boiling water until desired texture is achieved.

Nutritional Info *per serving

  • Calories 610
  • Glycemic Load 3
  • Fat 20g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 5g
  • Cholesterol 15mg
  • Sodium 290mg
  • Potassium 580mg
  • Carbohydrate 92g
  • Fiber 8g
  • Sugars 19g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 15%
  • Calcium 8%
  • Iron 15%