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Dec 3, 2007 05:03 AM
Discussion

Israeli couscous...I bought it, now how do I cook it?

And do I serve it hot? Can it be used in place of rice or other grains? Or is it better cool as a salad?

any ideas/tips/advice welcome!

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  1. I use israeli couscous in place of other grains. If there is a recipe that calls for regular couscous, I'll use israeli instead. I like the size and texture of the larger grains.

    I often use this as a base recipe.

    http://www.epicurious.com/recipes/foo...

    I'll sub in various ingredients depending on what I have on hand. I also like to throw in leftover roasted shredded chicken as well.

    My preference is to eat couscous hot or warm. Although, in the summer months, I've been known to snack on it cold as well.

    1. jfood finally found israeli cous-cous in the local produce store and now keeps on hand all the time. Unlike itty-bitty cous-cous in which your boil some water/stock and then add the cous-cous and let it sit for 5 minutes, israeli cous-cous need to actually cook, similar to pasta (he knows).

      Instead of boiling in water, jfood uses stock, whether beef, chicken or vegetable. It brings a nice flavor to the CC. then he looks in the frindge for the add-ins. He has used scallions, mushrooms, shallots, red peppers, etc. in the CC. It all depends what he is in the mood for and what it is being served with. Think of it as pasta (he knows) and how many different ways you serve that as a side.

      1. Saute some chopped onions in oil in a small saute pan or smallish pot, add the couscous and stir around to toast a bit. Add stock and/or water, cover and cook. Chopped parsley on top is nice. It's a nice sub for rice or grains as a side dish. Serve warm. It complements highly seasoned main dishes very nicely.

        3 Replies
        1. re: NYchowcook

          Thanks all...Approx what proportion of liquid do you use? Do you aim for a "dryish" cc or something a bit wetter? Also, does the concept "al dente" apply?

          1. re: fauchon

            Add a fair amount of liquid (you can always drain afterwards) -- at least twice the amount of couscous -- cover by an inch? I prefer chicken stock or chicken stock diluted w/ water.
            Al dente does not apply. You want soft.

            1. re: fauchon

              jfood is still working through the ratio as well. last time was 2:1 and he needed to drain like pasta (he knows). May try 1.5:1 next time.

          2. The water trick for Israeli couscous:
            Put measured amount of dry couscous in dry pot. Pour enough boiling water over it to cover. Now measure the exact same amount of boiling water as dry couscous and add that. Bring to a boil, then lowest possible simmer, covered, until all the water is absorbed.
            Other add -ins if you like, boullion, garlic powder, turmeric, slivered almonds, parsley.

            1. It is not a grain. It is pasta. So it can be cooked as such - either in lots of water, or just enough to cook it. And if you go the 'just enough' route, you can add water along the way.

              It can be eaten hot. It can also be used in a salad.
              paulj