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Israeli couscous virgin...where to start?

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  • noya Apr 11, 2011 07:42 AM
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  1. I've been eyeing this orange and carrot couscous recipe for a while: http://www.vegetariantimes.com/recipe...

    1 Reply
    1. re: katecm

      I think I'll try this using the more savory preparation. Looks excellent and easy!

    2. This recipe does not call for Israeli cous cous but that's what I always use and it's a winner every time. http://www.epicurious.com/recipes/foo...

      1 Reply
      1. re: GretchenS

        thanks! looks great

      2. I love it as a side simply cooked in chicken broth, but you could add veggies, meats, etc. to make it a main dish. I've fallen in love with it recently and can't get enough!

        1. In needs longer simmering in water like pasta (which it is). It's not enough to just add boiling water as you would with the finer instant couscous. You could season it like you would any small pasta, though it does take particularly well to salad like seasonings.

          1. I use this all the time, we just love it.
            I like to brown it a bit of butter and olive oil remove. then in same pan then gently saute onions and garlic til translucent, add a little white wine, to the broth, add the cous cous. Sometimes I add carrots, zucchini, peas, you name it. It's delcious. You can add shrimp or scallops too. Perfect one pot meal.

            Put it at the bottom of bone on chicken breasts or thighs and roast them with it. All the juices go into the cous cous....mmm.

            1. I love this recipe for Israeli couscous with butternut squash and preserved lemons: http://www.epicurious.com/recipes/foo...
              I've very successfully replaced the pine nuts with slivered almonds, and have turned it into a full meal with the addition of a can of chickpeas.