israeli couscous how to cook
Did you know couscous is a pasta? No it is not an ancient grain as many have come to believe. But it is super easy. And ridiculously delicious!
Couscous is made from semolina wheat and comes in multiple forms. There is organic, Moroccan, whole wheat, multicolored, and my personal favorite…whole wheat Israeli couscous.
Israeli couscous tends to have a nuttier flavor because it is actually toasted before it is packaged. Which results in a deeper and earthier flavor that is more reminiscent of a grain than a pasta.
Personally, the idea of couscous to me always sounded great but the end result always ended up being just blah. I always used to get Moroccan couscous. Which is small and round and can be dry and…blah.
It was not until we are at a friend's wedding many years ago that I tasted Israeli couscous that actually was AMAZING.
It was creamy, yet each individual grain still fell away. And it was delectably cheesy.
What's the secret I wondered as I shoveled spoon after spoon of the delicious little, edible marbles into my mouth.
Parmesan cheese of course. And butter. Perfect.
So naturally I had to come home and re-create it. And lighten it up a bit. I decided to add in a bit more flavor components into it to really make the flavors pop.
It was a ridiculously simple recipe and I served it with anything from my plank salmon, to my lemony chicken. Personally, I never needed a side dish for it. I could eat it right out of the pot as a meal.
The best part was it can be frozen easily and also used in salads, soups or even as a binder in crab cakes or fish cakes.
It starts out with a tablespoon of butter, 1 shallot and the zest of half a lemon.
Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.
- 1 cup Israeli couscous
- 1 tbsp of butter
- 1 small shallot (finely diced)
- zest of half a lemon (plus more for garnish)
- 1 1/4 cup chicken stock or water
- 1/4 Parmesan (shredded plus more for garnish)
- 1 tbsp of parsley finely chopped as a garnish
- Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
- Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
- Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
- Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
- Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.
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israeli couscous how to cook
Source: https://girlandthekitchen.com/lemon-infused-israeli-couscous-recipe/
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