Thursday, February 24, 2005

Israeli Couscous

I love couscous. Especially the Israeli or Pearl variety (also called Osem in some Middle Eastern Markets) here is how I prepare it: 1 bag couscous (Israeli variety) 1 Tbspn. Oil 1 finely chopped onion 1 teaspoon chicken soup base salt and pepper to taste Optional Ingredients: mushroom pieces, red or green peppers, squash, chickpeas, or green peas. Heat oil in saucepan, saute onions until soft, add optional ingredient of choice and saute until softened. Add couscous to pan, mix with veggie of choice, add a bit more oil if required. Saute briefly, add soup base and water to cover (plus one cup). Bring to a boil, stirring occassionaly reduce heat (or shut off heat), cover and simmer until water is absorbed and couscous is tender. Taste and season with salt and pepper to your tasts, fluff with a fork and serve. This can be made ahead and kept in a warm oven (or simply reheated), just fluff and serve! Yummy.

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