Fun With Israeli Couscous

August 15th, 2010 by Melina

You have GOT to try this!

When you think of couscous, you probably think of the tiny, almost sand like, grains of pasta. That stuff is great, but for some variety, I highly recommend the Israeli kind that’s much thicker and tapioca like. (Note: I usually use the Osem brand, but Trader Joe’s sells a version in a purple box. Sometimes it’s called French or Italian couscous.)

See the difference?

I’m posting this in conjunction with the Moroccan meatball recipe because it’s a match made in culinary heaven, but it’s pretty versatile.

So here’s what you do:

1. Don’t read the directions on the back of the package or box. Read my instructions instead. You’ll thank me later.

2. Please, I beg you, don’t use water. Okay? Thanks, I feel better now.

3. Chop up 1 – 2 onions and 1 – 2 heads of garlic. The more garlic, the better. Plus, it makes it anti-vampire. . .

4. In a large frying pan or wok, sweat the onions and garlic in some olive oil.

5. Add a bag of couscous to the pan (or 2, depending on who’s coming over). Don’t add any liquid yet.

6. Toast the couscous for a few minutes, but don’t let it turn brown.

7. Add A LOT of vegetable or chicken stock. Cover. Bring to a boil.

8. When it’s boiling, take off the lid, stir, add more broth. Keep stirring.

At this point, I like to keep adding broth until I’ve used the whole box. It makes it fluffy and adds flavor. Don’t worry, it’s not too much liquid. It evaporates and gets absorbed. Just keep stirring.

A fun trick that makes it more Middle Eastern is raising the flame at the end and browning the bottom. It’s really good.

Serving Suggestions:

1. Add peas and sauteed mushrooms.

2. Add feta cheese, roasted vegetables, cherry tomatoes, peas, and parboiled carrots. Serve at room temperature. Makes a great side dish!

3. As stated above, serve with Moroccan meatballs.

Have any other suggestions? Share them in the comments!


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