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Israeli Couscous

t
Tracy L. Dec 5, 2004 02:36 PM

The mediterranean market near my house carries Israeli Couscous, but the packages don't have directions. Do I have to make this in a double boiler or can I make it in my no frills rice cooker or in a sauce pan? I specifically need the water to grain ratio and cooking time. I'd like to start it out plain and in the future make it with veggies and seasonings.

  1. m
    Mharlan Dec 5, 2004 04:06 PM

    The Couscous is actually a pasta type product. You can just boil it. Many also toast the product in a little olive oil with onion and then boil it.

    1. s
      suzannapilaf Dec 5, 2004 04:27 PM

      I use 2 parts water, to one part couscous after sauteing in evoo.

      1. s
        Shawn Dec 5, 2004 04:51 PM

        I boil it like pasta until it is almost tender, then rinse under cold water. When I'm ready to cook it, I'll saute some onions and spices, add the couscous, and gradually add broth or water, stirring until done. If it soaks up the liquid before it's done, I'll keep adding a bit more until it is the right consistency. Cooking time will vary with the particular couscous.

        1. f
          fortheloveoffood Dec 5, 2004 08:29 PM

          i like to cook it like a risotto, toasting it first with a sautee of onions and garlic, maybe some saffron. then adding the liquid (chicken or veg stock) slowly until it's al dente. at this point you could add anything you like - just addapt a rice pilaf recipe you like and use the couscous instead of rice.

          1. t
            Tom Steele Dec 6, 2004 08:10 AM

            The current (December) issue of GOURMET has a wonderful-seeming recipe for "paella" made with Israeli cous cous, red bell pepper, scallops, mussels, clams, shrimp, and chorizo. Serves 4. Page 234.

            1. t
              Tracy L. Dec 6, 2004 02:51 PM

              Thanks! I'll make some tonight to go with the left over chicken and olives.

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