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Israeli couscous and chicken broth

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somervilleoldtimer Dec 3, 2011 11:02 AM

I want to make something light and easy, with israeli couscous cooked in chicken broth and roasted veggies stirred in at the end. Can someone tell me how much liquid it will absorb so I won't have to drain it at the end and it will still be a little bit loose. Thanks.

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    falconress RE: somervilleoldtimer Dec 3, 2011 12:30 PM

    I just checked this for you in Hebrew. I trust you are referring to the little pasta balls approx the size of orzo grains (but round). We call them p'tittim in Hebrew and they fall somewhere between comfort food for little ones to major nostalgia triggers for those of who grew up before the whole wheat imported Italian pasta craze. The problem with nostalgia is that the preparation you remember so fondly might actually yield a ghastly dish if you try it forty years later :).

    The keys to this kind of couscous are first to toast it, in the cooking pot, in a bit of olive oil or similar, and then to add *boiling* liquid. In these days when we eat our pasta 'al dente' and not 'Elmer's glue' texture, the accepted proportion seems to be 1 1/2 cups liquid to 1 cup couscous. Add boiling liquid to lightly-toasted couscous, cover, lower flame to simmer, cook till liquid is absorbed, then let the covered pot rest a couple of minutes before fluffing.

    On your first try, I'd keep a little extra liquid nearby and quickly check the couscous when it's absorbed the liquid, to make sure it's cooked through sufficiently, before letting it "rest" in the covered pot. But if you're adding roasted vegetables at the end, the small amount of liquid they will exude while everything is melding together will probably be just enough to make the couscous perfect.

    Here's some inspiration :):
    http://blog.tapuz.co.il/teamimmehalev...

    1. Chocolatechipkt RE: somervilleoldtimer Dec 3, 2011 01:05 PM

      I use a 2-to-1 ratio of liquid to couscous.

      This btw is one of my new favorite recipes -- no roasted vegetables, but it's very light and delicious:
      http://www.foodnetwork.com/recipes/gi...

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      1. re: Chocolatechipkt
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        ChiliDude RE: Chocolatechipkt Dec 3, 2011 01:52 PM

        I second the motion with regard to the liquid to couscous ratio. My wife prepares it that way, sauteed aromatic vegetables are added in the form of a soffritto (Italian spelling). It is necessary for me to add some heat to my serving of the concoction in the form of, you guessed it, ground chile powder (not to be confused with chili powder which a mixture ingredients and usually not hot enough for me).

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        somervilleoldtimer RE: somervilleoldtimer Dec 3, 2011 05:05 PM

        Lovely! Thanks to all, not only the ratios but the tip about boiling liquid. And also to my friend from whom I stole fresh thyme. Should be a good dinner tomorrow.

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