Couscous
Israeli Couscous is a type of pasta that is commonly used in Middle Eastern and Mediterranean cuisine. It is also known as “pearl couscous” due to its small, round shape. Unlike traditional couscous, which is made from semolina flour and water, Israeli Couscous is made from wheat flour and toasted like rice, giving it a nutty flavor and a chewy texture.
Israeli Couscous is a popular ingredient in various dishes, including stews, salads, and soups, making it a versatile ingredient for any cuisine. The pasta’s small pearls are perfect for absorbing flavors and complementing any dish they are used in. The texture of Israeli Couscous also makes it an excellent alternative to rice, particularly in dishes that require more texture and crunch.
While Israeli Couscous can be found in most supermarkets, it is also easy to prepare at home. Simply place the couscous in a pot and add 1.5 to 2 cups of water or broth for every cup of couscous used. Bring the water to a boil, then reduce heat and let it simmer for 10 to 12 minutes or until most of the liquid has been absorbed.
One of the best things about Israeli Couscous is its adaptability to different cuisines. It blends easily with spices and flavors, allowing it to take on the essence of whatever ingredients it’s cooked with. It is particularly well-suited to Middle Eastern and Mediterranean flavors, such as cumin, turmeric, saffron, oregano, and thyme.
One outstanding recipe that you can try with Israeli Couscous is a Lemon and Herb Israeli Couscous Salad. It is an easy and refreshing dish that can be served as a side dish or as a light meal on its own. For this recipe, you will need:
1 cup Israeli Couscous 2 cups water 1/2 cup chopped cherry tomatoes 1/2 cup chopped cucumber 1/4 cup finely chopped red onion 1/2 cup chopped parsley 1/4 cup chopped cilantro 1/4 cup lemon juice 1 tbsp olive oil Salt and pepper to taste
To prepare, add the couscous and water to a pot, and bring to a boil. Reduce heat and let it simmer for 10-12 minutes, or until the liquid is absorbed. Once cooked, let the couscous cool for a few minutes. In a large bowl, combine the couscous, tomatoes, cucumber, red onion, parsley, and cilantro. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the couscous mixture and toss to combine. Serve immediately or store in the fridge until ready to serve.
Israeli Couscous is a simple yet versatile ingredient that can add texture and flavor to any dish. Whether used as a base for stews or salads, or served as a side dish, it provides a delicious alternative to traditional pasta or rice. Try incorporating it into your next meal and explore the endless possibilities!
Ingredients:
1 cup Israeli couscous 1 ½ cups chicken or vegetable broth 1 tablespoon olive oil 1 small onion, finely chopped 1 garlic clove, minced 1 bell pepper, finely chopped 1 zucchini, finely chopped 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint Salt and freshly ground black pepper, to taste
Directions:
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the broth and bring to a boil. Stir in the Israeli couscous, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the couscous is tender and the liquid has been absorbed.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bell pepper and zucchini and cook until tender, about 5 minutes.
- Stir in the cooked Israeli couscous and mix well. Add the parsley and mint and season with salt and pepper to taste. Serve hot or at room temperature.