Curried Israeli Couscous, also known as Mograbieh, is a dish made with Israeli Couscous (large pearl) cooked with raisins, bell peppers, onion and broth. To keep the dish vegetarian use vegetable broth, otherwise the chicken or beef broth add a nice flavor.
Israeli Couscou (also know as mograbieh) is an extruded pasta, similar to Italian orzo.
Place couscous and 4 cups broth in large saucepan. Bring to a boil, lower heat to simmer; cover and cook 10 minutes.
Remove from heat, fluff couscous with a fork and allow to sit in pan for 5-10 more minutes.
Transfer couscous to a large mixing bowl.
In a separate saucepan, heat oil and add onions, red and yellow peppers, raisins, and curry powder. Cook 5 minutes on low heat, stirring often. Add 1 cup of broth and salt and pepper to taste. Cook until heated through. Pour the curry mixture over the couscous. Stir well.
Add the chopped cilantro and nuts. Toss well. Serve at once with grilled meats or with a green salad for a vegetarian meal.
Note: Israeli couscous is a larger grain than regular couscous. It can be found online and in specialty stores. It does take a little longer to cook than standard couscous and has more defined texture.