Magnolia’s Israeli Cous Cous

We have a little restaurant down the street from us called Magnolias.  It is one of our favorite local spots. When we moved to Nashville, it was one of the places we missed the most even as we were surrounded by some of the best food in the country.  The dish that I missed the very most was their cous cous.  I had never had it before there.  Oh, but it was so good.  When we moved away, I had to figure out how to make my own rendition of it. And, not to brag, but mine is even better than the one I was modeling it after if I do say so myself! Our first year of marriage, I made this at least once or twice a week.  It is just divine.  Personally, I like it for a midnight snack better than anything because I just love to savor every bite. But, it’s an amazing side dish for things such as Coffee Encrusted Steak, Hummus Pizza, Greek Chicken Pita Folds, and Coconut Lime Indian Chicken.

Magnolia’s Israeli Cous Cous

Reach For:

2 cups Israeli cous cous

3/4 cup green onions, chopped

3 TBSP olive oil

1/2 cup dried cranberries

1 1/2 tsp paprika

salt (preferably kosher or sea salt), to taste

2 dashes of Lowry’s salt


Cook cous cous according to package directions.  Drain any excess water.  Stir in onions and dried cranberries.  Mix in olive oil, paprika, Lowry’s salt, and salt.  Stir well.  Let sit in pot a few minutes to marry the flavors. Serve and enjoy!

Yields: 4 servings

Recipe Source: Myself!

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