Content

• Ingredients
• Cooked Israeli couscous
• Fried Israeli couscous
• Sweet Israeli couscous
• To step
• Method 1 of 3: Cooked Israeli couscous
• Method 2 of 3: Baked Israeli couscous
• Method 3 of 3: Sweet Israeli couscous
• Necessities

Israeli couscous has larger grains than traditional couscous and is usually cooked or baked like pasta. However, it is a versatile ingredient and works well with both spicy and sweet dishes.

Ingredients

Cooked Israeli couscous

for 2 to 4 people

• 1 cup (250 ml) of Israeli couscous
• 6 cups (1.5 L) of water
• 2 tbsp (30 ml) salt
• 1 tbsp (15 ml) olive oil
• 2 tbsp (30 ml) butter (optional)
• 1/4 cup (60 ml) grated Parmesan cheese (optional)

Fried Israeli couscous

for 2 to 4 people

• 1 1/3 cups (330 ml) Israeli couscous
• 1 3/4 cups (460 ml) water, stock
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) butter
• 2 garlic cloves, finely chopped
• 1/4 cup (60 ml) onion, chopped
• 2 tbsp (30 ml) fresh parsley, finely chopped
• 1 tbsp (15 ml) fresh chives, finely chopped
• 1 tbsp (15 ml) fresh oregano, finely chopped
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper

Sweet Israeli couscous

for 2 to 4 people

• 2 tbsp (30 ml) olive oil
• 1 cup (250 ml) of Israeli couscous
• 1 1/2 cups (375 ml) of water
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 1/4 cup (60 ml) dried apricots, cut into pieces
• 1/4 cup (60 ml) of yellow raisins, cut into pieces
• 1/4 cup (60 ml) almonds or pistachios, cut into pieces
• 1/4 cup (60 ml) fresh parsley, cut into pieces
• 1/4 cup (60 ml) fresh mint, cut into pieces
• 1 tsp (5 ml) ground cinnamon (optional)
• 2 tbsp (30 ml) lemon juice (optional)

To step

Method 1 of 3: Cooked Israeli couscous

1. Bring water to a boil in a saucepan. Fill a small saucepan with 6 cups (1.5 L) of water and bring it to a boil over high heat.
   • The saucepan should be about 2/3 full. Add or drain more water to get this amount.
   • As with most packet pasta, this is more water than the couscous will absorb. But this amount will ensure that the couscous is cooked evenly throughout the pan.
2. Add salt and olive oil. Sprinkle salt in the water and pour in olive oil. Then let the water boil for about a minute.
   • You can add the oil and salt to the water before it boils, but the cooking process will be faster if you add it after the boiling point, as plain water boils faster than salted water.
   • Don't be afraid to use a lot of salt. Couscous only absorbs a little salt. Still, you should add it at this stage so that the couscous can absorb the flavor from within while cooking.
   • The oil helps to prevent sticking.
3. Add the Israeli couscous to the pan and let it simmer. After adding the couscous, reduce the temperature to medium-low and put the lid on the pan. Let it simmer for 8 minutes.
   • The couscous must be “al dente”. In other words, it should be pretty much soft, but still a little firm when you bite into it.
   • Cooking time may vary by brand. Follow the instructions on the package to determine the correct cooking time.
4. Drain the water carefully. Pour the contents of the saucepan into a fine mesh sieve. Gently shake the strainer back and forth to shake off the excess water from the couscous.
   • You can also drain the Israeli couscous with just the pan and the lid. Place the lid on the pan slightly at an angle. This creates an opening between the pan and the lid that should be narrower than the average grain of couscous. Pour the water through this slit into the sink. Put on oven mitts to protect your hands from the steam.
5. Season with butter and Parmesan cheese. If you want to give the dish extra flavor, you can add a few pieces of butter and a generous portion of Parmesan cheese. Couscous can also be served very well without these ingredients.

Method 2 of 3: Baked Israeli couscous

1. Heat the oil in a large frying pan with a high rim. Heat the oil on a moderate heat for a few minutes, until it becomes shinier and smoother.
   • For best results, use a 2-liter frying pan. You can also use a saucepan instead of a frying pan if that's more convenient.
2. Fry the onion pieces for 2 minutes. Put the finely chopped onion in the frying pan and fry until soft, stirring frequently.
   • The onion pieces should start to caramelize, but don't let it turn black or burn. The smell of the onion also needs to get stronger.
3. Saute the garlic for a minute. Add the finely chopped garlic to the pan and fry it until it starts to smell nice, stirring frequently.
   • Garlic cooks faster than onion, so you have to fry the onion first.
4. Add the butter and the couscous. Bake for 4 minutes or until the substance is lightly browned.
   • Stir the couscous constantly so that it does not burn.
   • Frying the couscous first enhances the flavor. The couscous can also be cooked evenly.
5. Add the water and salt. Stir gently to disperse the salt and close with a lid.
   • Now the salt must be added. Adding the salt with the water allows the couscous to absorb the salt at the same time as the water, flavoring every grain inside and out.
   • If you want to add more flavor to the couscous, you can use stock. Chicken stock and vegetable stock are both good options.
6. Let it simmer for 8 to 10 minutes. When it is done, the liquid should be completely absorbed.
   • Gently stir the couscous from the center to the side of the pan. If there is still some liquid in the center of the pan, it will need to boil a little longer to absorb the liquid.
   • Cooking time may vary by brand. Follow the instructions on the package to determine the correct cooking time.
7. Stir in the herbs and black pepper. Sprinkle the pepper, parsley, chives and oregano on the cooked couscous and stir well to distribute evenly.
   • You can make your own spice mix to taste. For example, add rosemary, thyme or cilantro. You can also add a touch of lemon.
8. Serve this dish warm. Spoon individual servings onto plates. Add extra salt and pepper to your own portion, if desired.
   • If you want to give the couscous extra flavor, sprinkle a few drops of lemon juice over it just before serving.

Method 3 of 3: Sweet Israeli couscous

1. Heat the oil in a saucepan. Pour the oil into a large saucepan and heat it on the stove over medium heat.
   • For more flavor, you can use lemon flavored olive oil.
2. Fry the couscous and nuts for 7 minutes. Add the couscous and chopped nuts to the oil in the pan. Stir continuously until the couscous and nuts turn a light brown color.
   • Stir the couscous and nuts constantly to keep them from burning.
   • Frying the couscous and nuts enhances the flavor. Most nuts are suitable for this, but almonds and pistachios work best. However, you can also try pine nuts, macadamia or mixed nuts for a change.
3. Add the water and salt and pepper. Bring to the boil.
   • Stir carefully to distribute the salt and pepper through the couscous and nuts.
4. Let it shake for 10 minutes. Lower the heat and cover with a lid. Let it cook until the couscous has absorbed all the liquid in the pan.
   • Gently stir the couscous from the center to the side of the pan. If there is still some liquid in the center of the pan, it will need to boil a little longer to absorb the liquid.
   • Cooking time may vary by brand. Follow the instructions on the package to determine the correct cooking time.
5. Mix in the dried fruits and herbs. Add the dried apricots, yellow raisins, parsley and mint to the cooked couscous and stir to distribute well.
   • You can substitute the dried fruits in this recipe. Consider, for example, regular raisins, dried sour cherries, dried blueberries or dried figs.
6. Serve this dish with cinnamon and / or lemon juice, if desired. Spoon the couscous onto serving plates and sprinkle each portion with a little cinnamon or a few drops of lemon juice. You can also serve the couscous very well without any extras.

Necessities

• Saucepan or frying pan
• Wooden spoon
• Strainer (optional)
• Plates to serve the dish