• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
mskerr

Need some Israeli couscous ideas

7 posts in this topic

I've been craving Israeli couscous lately, but need some ideas for a balanced meal. I used to eat a lot of couscous, but usually plain - the good old carb-on-carb-on-carb college days!

I really enjoy pan-roasted chicken with shallot-vermouth sauce (from Cooks Illustrated) so that would probably work, with some veg added.

And if a recipe involves some sort of creamy tahini-parsley sauce - all the better.

Cheers!

Share this post


Link to post
Share on other sites

I'd cook a nice piece of fish with it and make the israeli couscous into a sort of tabbouleh with lots of parsley, mint, chopped tomato, onion and lemon juice and tehn serve with tahina over the top of the fish


"Experience is something you gain just after you needed it" ....A Wise man

Share this post


Link to post
Share on other sites

Whatever the recipe, I always toast the couscous in a dry pan before cooking, it lends a little flavor and color.

I like it as a side with anything off the grilll, particularly lamb or kabobs of any sort.



Share this post


Link to post
Share on other sites

Pilaf-style: saute chopped onions, then add the couscous to brown a bit, then add the stock and a pinch of salt. Add some finely diced carrots about five minutes before it's done. Garnish with parsley. Serve with lamb burgers or kabobs dressed with a yogurt-tahini-parsley sauce.


Gene Weingarten, writing in the Washington Post about online news stories and their readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

The mosque is too far from home, so let's do this / Let's make a weeping child laugh. -Nida Fazli, poet (translated, from the Urdu, by Anu Garg, wordsmith.org)

Share this post


Link to post
Share on other sites

I'd cook a nice piece of fish with it and make the israeli couscous into a sort of tabbouleh with lots of parsley, mint, chopped tomato, onion and lemon juice and tehn serve with tahina over the top of the fish

Pilaf-style: saute chopped onions, then add the couscous to brown a bit, then add the stock and a pinch of salt. Add some finely diced carrots about five minutes before it's done. Garnish with parsley. Serve with lamb burgers or kabobs dressed with a yogurt-tahini-parsley sauce.

These both sound delicious, cheers!

Share this post


Link to post
Share on other sites

With poultry you might want to consider a sweet approach. Just add some dried fruit (raisins, currents, cherries, diced apricots, etc.) to it with your cooking liquid. Pine nuts or chopped walnuts nice addition to this slightly sweet version.


Bob Libkind aka "rlibkind"

Robert's Market Report

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.