Post by vita77 on Mar 13, 2005 9:44:26 GMT -5
I finally tried Israeli couscous, and I like it a lot better than conventional couscous. The "grains" are much larger - like round beads - and it's both creamier and a bit clumpier. (The thing I dislike most about regular couscous is that because the tiny grains don't clump together at all, it's hard to eat!)
I made up this recipe - it's based on a conventional rice pilaf dish that I've made a jillion times. The couscous cooks a bit quicker than rice.
Israeli Couscous Pilaf
1 cup Israeli couscous
1 can (14 oz) chicken broth
1/4 c diced onion
2 tsp olive oil
1/2 tsp salt - less if using salted broth
Pepper
1 cup frozen peas
Saute onion in olive oil. Add couscous and saute for a minute or two. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir, toss in frozen peas, and simmer for 5 minutes more. Remove from heat and allow to stand 5 minutes before serving.
I made up this recipe - it's based on a conventional rice pilaf dish that I've made a jillion times. The couscous cooks a bit quicker than rice.
Israeli Couscous Pilaf
1 cup Israeli couscous
1 can (14 oz) chicken broth
1/4 c diced onion
2 tsp olive oil
1/2 tsp salt - less if using salted broth
Pepper
1 cup frozen peas
Saute onion in olive oil. Add couscous and saute for a minute or two. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir, toss in frozen peas, and simmer for 5 minutes more. Remove from heat and allow to stand 5 minutes before serving.
