Israeli Couscous


Israeli Couscous
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Israeli couscous, aka pearl couscous, is such a wonderful side to any meal. I learned how to make this in culinary school and have been making it ever since. There are so many ingredients you can add to make it your own. I am going to give you my special way that has become a fast favorite for my family. This dish is so easy, but the addition of asiago and parmesan cheese at the end, makes this couscous so unbelievably good. You may want to eat the whole pot yourself. One thing to remember, whatever amount of couscous you use, you need double or use 1-1/2 the amount of liquid to couscous. In other words, 1 cup of couscous to 1 ¾ cups of liquid. I use chicken or vegetable stock instead of water. This adds extra richness to your couscous. This is a starch, so I wouldn’t serve this with rice or potatoes. I would serve this INSTEAD of rice or potatoes. YUMMY!!! Before we begin, I want you to know that you can chop up any vegetable and add to this dish. This is just what I use.
Israeli Couscous
Print Recipe
Israeli couscous, aka pearl couscous, is such a wonderful side to any meal. I learned how to make this in culinary school and have been making it ever since. There are so many ingredients you can add to make it your own. I am going to give you my special way that has become a fast favorite for my family. This dish is so easy, but the addition of asiago and parmesan cheese at the end, makes this couscous so unbelievably good. You may want to eat the whole pot yourself. One thing to remember, whatever amount of couscous you use, you need double or use 1-1/2 the amount of liquid to couscous. In other words, 1 cup of couscous to 1 ¾ cups of liquid. I use chicken or vegetable stock instead of water. This adds extra richness to your couscous. This is a starch, so I wouldn’t serve this with rice or potatoes. I would serve this INSTEAD of rice or potatoes. YUMMY!!! Before we begin, I want you to know that you can chop up any vegetable and add to this dish. This is just what I use.
Ingredients
Servings:
Instructions
  1. Saute veggies in butter ( 2 Tbl.) until done ( about 5 minutes)
  2. Add 1 cup of couscous and stir with the butter/ veggie mixture so that the couscous is well mixed.
  3. Add 1 ¾ cup liquid—bring to a boil.
  4. Reduce heat to a simmer and cover. Cook for approximately 20 minutes.
  5. When done, add about 1/2 cup of grated cheese. ( I use asiago/ parmesan).
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Israeli Couscous
Print Recipe
Israeli couscous, aka pearl couscous, is such a wonderful side to any meal. I learned how to make this in culinary school and have been making it ever since. There are so many ingredients you can add to make it your own. I am going to give you my special way that has become a fast favorite for my family. This dish is so easy, but the addition of asiago and parmesan cheese at the end, makes this couscous so unbelievably good. You may want to eat the whole pot yourself. One thing to remember, whatever amount of couscous you use, you need double or use 1-1/2 the amount of liquid to couscous. In other words, 1 cup of couscous to 1 ¾ cups of liquid. I use chicken or vegetable stock instead of water. This adds extra richness to your couscous. This is a starch, so I wouldn’t serve this with rice or potatoes. I would serve this INSTEAD of rice or potatoes. YUMMY!!! Before we begin, I want you to know that you can chop up any vegetable and add to this dish. This is just what I use.
Israeli Couscous
Print Recipe
Israeli couscous, aka pearl couscous, is such a wonderful side to any meal. I learned how to make this in culinary school and have been making it ever since. There are so many ingredients you can add to make it your own. I am going to give you my special way that has become a fast favorite for my family. This dish is so easy, but the addition of asiago and parmesan cheese at the end, makes this couscous so unbelievably good. You may want to eat the whole pot yourself. One thing to remember, whatever amount of couscous you use, you need double or use 1-1/2 the amount of liquid to couscous. In other words, 1 cup of couscous to 1 ¾ cups of liquid. I use chicken or vegetable stock instead of water. This adds extra richness to your couscous. This is a starch, so I wouldn’t serve this with rice or potatoes. I would serve this INSTEAD of rice or potatoes. YUMMY!!! Before we begin, I want you to know that you can chop up any vegetable and add to this dish. This is just what I use.
Ingredients
Servings:
Instructions
  1. Saute veggies in butter ( 2 Tbl.) until done ( about 5 minutes)
  2. Add 1 cup of couscous and stir with the butter/ veggie mixture so that the couscous is well mixed.
  3. Add 1 ¾ cup liquid—bring to a boil.
  4. Reduce heat to a simmer and cover. Cook for approximately 20 minutes.
  5. When done, add about 1/2 cup of grated cheese. ( I use asiago/ parmesan).
Share this Recipe
 
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