Pearled Couscous
Israeli or pearled couscous is one of my favorite grains: it has a chewy texture almost like an al-dente pasta, and is remarkably savory. But couscous is fairly bland by itself, so it needs to be paired with strong herbs and spices. My recipe has a bit of a Mediterranean flair, and I love the bright acidic flavors with the savory couscous.
Active Time: 25 min
Total Time: 25 min
Ingredients
> Couscous (I've been using Near East, original plain)
> Onion, garlic, cherry tomatoes
> Capers, lemon, dill
> Chicken stock, olive oil
> Salt, pepper, paprika, cumin
Instructions
1. Prep: Dice half an onion. Peel and finely chop 2-3 cloves of garlic. Halve some cherry tomatoes.
2. In a saucepan, heat up some olive oil in a saucepot. Lightly toast the dried couscous in the olive oil for a few minutes. Then, add the chicken stock to the couscous, and bring up to a boil. Cook at a medium simmer for around 10 minutes, or until all the liquid is gone.
3. In the meantime, soften diced onion in olive oil in a large pan over medium heat. After around 5-7 minutes, add garlic and cook for a minute or two. Then add cherry tomatoes, and season. Add capers, and cook for a few more minutes.
4. Add the cooked couscous to the pan. Stir, and add pepper, paprika, cumin, and dill (chopped up into small pieces). Squeeze a touch of lemon juice. Garnish with a sprig of dill. Serve and enjoy!
Notes/Tips:
> If you're not in the mood to toast the couscous, as I often am when I'm in a rush, following the directions on the couscous package typically also works pretty well.
> Make sure that you are buying low-sodium or unsalted chicken stock to cook the couscous in; otherwise it will probably turn out a bit too salty.