Israeli Couscous
Submitted by Andrew on 16 January 2007 - 11:38pm.
Here’s a great side that compliments many a main course. I’m in love with this toasted couscous because of it’s flavor and size. Israeli couscous is larger than regular couscous and has a firmer texture and stronger flavor — you can really taste the pasta. I jazz it up with tomato, onion and mint and I encourage you to improvise to suit your tastes.
Ready
- 1 bag of Israeli Couscous (8.8 oz/ 250g)
- ½ onion
- 1 clove of garlic, crushed
- a few dashes of olive oil
- 1 tomato, cubed
- a few healthy pinches of fresh basil, chopped
- a few healthy pinches of fresh mint
- 2 cups boiling water
- Salt and pepper, to taste
Set
- Skillet, large with top
Go
- Saute the onion and garlic in oil over a medium heat until the onion turns tender and translucent. (about 8 minutes).
- Add the cubed tomatoes and stir. (about two minutes)
- Add a few more dashes of olive oil and when hot add the couscous. Stir well.
- Pour in 2 cups boiling water and reduce heat to a simmer.
- Stir until couscous is tender about (ten minutes)
- Add basil, mint, salt and pepper to taste.
- Serve immediately.
What you should know
This takes about ten or fifteen minutes to make and is not as difficult as my directions make it sound.
Re: Israeli Couscous
Submitted by advert on 28 November 2009 - 1:00am.
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Re: Israeli Couscous
Submitted by ChristieHill35 on 20 January 2011 - 5:35pm.
I am big fan of Israeli couscous. It tastes better than the smaller varieties. I like to make mine with chicken or vegetable stock. This gives a nice layer of flavor.
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