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Need some Israeli couscous ideas

mskerr
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mskerr

mskerr

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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!

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nikkib

nikkib

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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

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LindaK

LindaK

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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.


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Alex

Alex

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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.

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mskerr

mskerr

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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!

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