Israeli couscous differs from the standard, tiny golden grains of couscous that we find in bulk or in packages. Israeli couscous has much larger, white, very round grains almost the size of a caper, with different cooking times.
Basic Cooking Proportions and Directions:
1 ½ cups boiling water
1 cup Israeli couscous
Put the couscous in a medium cooking pot with a lid. Add the boiling water to the couscous. Cover the pot and simmer for 8-10 minutes, stirring occasionally.
Once tender, Israeli couscous has many options for enhancing it for serving. The cooking directions vary with the recipe, but the cooking times are pretty standard.
Recipe #1:
1 small onion, chopped
2 Tbsp. olive oil
Italian parsley, chopped
Salt and pepper to taste
Other spices, as desired
Sauté one small chopped onion in olive oil until lightly golden brown. Add 1 cup of Israeli couscous and stir until browned. Add a pinch of salt and pepper, chopped parsley and other spices you, as desired. Add 1 ¼ cups of boiling water or chicken stock. Cover the pot and simmer for 8-10 minutes. Fluff with a fork. Let it rest several minutes and serve.
Recipe #2:
The amounts are relative. If you like sun-dried tomatoes, add more.
1 small onion, chopped
2 tbsp. Olive Oil
2 tbsp. Italian parsley, chopped
1/4 cup Sun-dried tomatoes, chopped
2 tbsps. Capers
1 tsp. Thyme, fresh or dried
Salt and pepper to taste
Optional: 1/4 tsp chili flakes
Sauté one small, finely chopped onion in olive oil until golden brown. Add 1 cup Israeli couscous and 1 ¼ cup of boiling water. Cover, bring back to a boil and simmer for 8-10 minutes, stirring occasionally. When softened, remove from pan to a serving bowl and add the olive oil. Stir in to blend. Add chopped sun-dried tomatoes, capers, chopped fresh Italian parsley, thyme (fresh or dried), salt and pepper to taste. Optional: dried chili flakes. Stir well and serve warm or chilled.
