Friday, February 20, 2015

Smokey Israeli Couscous recipe

"Better than Texas de Brazil's couscous!", according to my husband. He does not lie. He ignores the couscous at the salad bar, but whenever I make this couscous he makes sure everything is scraped out of the pan. Absolutely none wasted!

Texas de Brazil's couscous is on the citrusy side of the flavor spectrum, and it's one of my favorite side dishes from there. Is my couscous better than theirs? You decide :)

Smokey Israeli Couscous
ingredients:
• 1 cup Israeli/pearl couscous
• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1 shallot, diced
• 1 garlic clove, minced
• 1 tbsp sun dried tomatoes, chopped (about 4-5 halves, packed in oil & Italian herbs)
• 1 tsp smoked paprika
• ¼ tsp crushed red pepper
• 1¼ cup unsalted chicken stock (Kitchen Basics)
• ¾ tsp kosher salt
• freshly ground black pepper
• 2 tbsp cilantro, finely chopped + more for garnish
instructions:
1)  Heat oil and butter in a medium saucepan over medium heat. Add shallots and cook for 2 minutes, stirring frequently to avoid burning the shallots.
2)  Add garlic, sun dried tomatoes, smoked paprika, crushed red pepper, and couscous; cook for 1 minute.
3)  Add chicken stock, salt, ground black pepper, and cilantro; give it a stir.
4)  Bring to a boil, then reduce heat and put the lid on. Simmer for 10 minutes, giving it a stir at the 5 minute mark.
◘ note: Don't worry about the bottom being stuck to the pan halfway through simmering.
5)  Turn off the heat after 10 minutes but do not remove the lid. Let stand with the lid on for 5 minutes. The browned bits stuck to the bottom of the pan will loosen up after the rest period.
6)  Give couscous a final stir, scraping up the bottom of the pan. Garnish with torn cilantro leaves.

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