It’s a pasta dish of a different sort! Yes, Israeli (pearl) couscous is actually pasta formed into small pearl shapes. It’s larger than regular couscous but both are made of semolina flour (or whole-wheat flour, depending on the brand), The flour-water dough that is the basis for Israeli couscous is machine-extruded to form tiny beads or pearls, which are then toasted dry in oven. And, pearl couscous is cooked like most pastas—in boiling water for about 10 minutes or so.
Since Israeli couscous was included in our pasta inventory, now seems like a perfect time to try out a new side dish recipe . . .
Warm Israeli (Pearl) Couscous
About 2 to 3 tablespoons extra virgin olive oil
1/2 onion, diced
1 cup Israeli (pearl) couscous
2 garlic cloves, minced or puréed
1 1/2 to 2 cups broth or water (add salt if using water)
1/2 to 3/4 cup Parmesan + extra for garnishing
Cherry or grape tomatoes, halved
1 sprig chopped parsley or slivered basil leaves
Salt and pepper to taste
- Heat a large saucepan over medium to medium-high heat, add olive oil and when heated, add onion. Sauté onion until it becomes transulent, then add couscous and garlic; stirring often, until it colors very lightly and smells aromatic and toasty.
- Immediately add broth and cook 10 minutes, until most of liquid is absorbed and couscous is tender but not mushy. Add Parmesan cheese and stir.
Couscous after most of broth has been absorbed. - Remove from heat and add cherry tomatoes.
- Garnish with extra Parmesan cheese and parsley or basil.
Other add-in suggestions: Asparagus, radishes, fresh greens, olives, mushrooms . . .
Recipe without photos . . .
Warm Israeli (Pearl) Couscous
About 2 to 3 tablespoons extra virgin olive oil
1/2 onion, diced
1 cup Israeli (pearl) couscous
2 garlic cloves, minced or puréed
1 1/2 to 2 cups broth or water (add salt if using water)
1/2 to 3/4 cup Parmesan + extra for garnishing
Cherry or grape tomatoes, halved
1 sprig chopped parsley or slivered basil leaves
Salt and pepper to taste
- Heat a large saucepan over medium to medium-high heat, add olive oil and when heated, add onion. Sauté onion until it becomes transulent, then add couscous and garlic; stirring often, until it colors very lightly and smells aromatic and toasty.
- Immediately add broth and cook 10 minutes, until most of liquid is absorbed and couscous is tender but not mushy. Add Parmesan cheese and stir.
- Remove from heat and add cherry tomatoes.
- Garnish with extra Parmesan cheese and parsley or basil
Other add-in suggestions: Asparagus, radishes, fresh greens, olives, mushrooms . . .
No comments:
Post a Comment