Here is the recipe for the Israeli Couscous. I’d never had it before, but I heard lots of great things about this type of couscous. I decided to buy some on a whim one day, and I’m sure glad I did. I like it a lot better than regular couscous, because the “grains” (or rather pasta) are a lot bigger and I feel like you can taste the flavor a lot better.
Personally, I avoid cooking couscous in water because it turns out very bland. It would be like eating pasta straight from the boiling water, with no sauce, no butter, nothing. Yuck! Instead, I always use some sort of stock. This time I used chicken, but vegetable would work just as good.
Israeli Couscous with Lime and Tomatoes
1 c. Israeli couscous
1 ½ c. chicken stock
1 lime, zested and juiced
1 tomato, diced
Salt and pepper
- Bring chicken stock to a boil in a medium saucepan. Add couscous and cook for 1 minute. Remove from heat, cover, and let stand 5 minutes or until all liquid is absorbed.
- Stir in lime zest and juice and diced tomato. Season with salt and pepper.
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