Israeli couscous is larger than traditional couscous and is usually cooked like pasta, boiled or toasted. It is a versatile ingredient and is well suited to both sweet and savory dishes. To find out more, keep reading.
Ingrediants
Boiled Israeli Couscous
For 2 or 4 servings
- 250 gr of Israeli Couscous
- 1, 5 l of water
- 30 gr of salt
- 15 ml of olive oil
- 30 gr of Butter (optional)
- 60 gr of grated Parmesan cheese (optional)
Toasted Israeli Couscous
For 2 or 4 servings
- 330 gr of Israeli Couscous
- 460 ml Water or broth
- 15 ml of olive oil
- 15 gr Butter
- 2 cloves of garlic, minced
- 60 gr Onion, chopped
- 30 gr of fresh parsley, chopped
- 15 gr of fresh chives, chopped
- 15 gr Fresh oregano, chopped
- 5 gr of salt
- 2, 5 gr of ground black pepper
Sweet Israeli Couscous
For 2 or 4 servings
- 30 ml of olive oil
- 250 gr of Israeli Couscous
- 375 ml of water
- 5 gr Salt
- 2.5 gr of ground black pepper
- 60 gr of dried apricots, diced
- 60 grams of raisins, chopped
- 60 gr of almonds or pistachios, chopped
- 60 gr of fresh parsley, chopped
- 60 gr of fresh mint, chopped
- 5 gr of cinnamon powder (optional)
- 30ml Lemon Juice (optional)
Steps
Method 1 of 3: Boiled Israeli Couscous
Step 1. Bring a pot of water to a boil
Fill a saucepan with 1.5 liters and bring it to a boil over high heat.
- Make sure the pot is 2/3 full. Add or remove the water needed to reach 2/3.
- As with most canned pasta, you add more water than the couscous will absorb. Using this amount, however, ensures an even boil.
Step 2. Add salt and olive oil
Put the salt in the water and add the oil as well. Let the water boil for another minute or so.
- You can add salt and oil before boiling the water, but adding them after it has already boiled will speed up the process because the unsalted water boils before the salty one.
- Don't be afraid to put too much salt. The couscous will only absorb a small portion of the salt. You have to add the salt now though, so that it can penetrate the couscous during cooking and flavor it from inside.
- The oil prevents the couscous from sticking.
Step 3. Add the Israeli couscous and let it simmer
After adding the couscous, reduce the heat to medium-low and cover the pot. Let it simmer for about 8 minutes.
- The couscous should be "al dente." In other words, it should be soft in general but a little harder when you bite it.
- Note that cooking time may vary by brand. Follow the instructions on the box to determine how long it will take to cook.
Step 4. Drain well
Pour the contents of the pot into a fine mesh colander. Gently shake the colander back and forth to remove excess water from the cooked couscous.
Alternatively, you can drain the Israeli coucous just using the lid and the pot. Put the lid on so that it is only slightly askew on the pot. There should be a gap a little smaller than the standard couscous grain between the pot and the lid. Pour the water into the sink through the crack. Wear oven mitts to protect yourself from the steam
Step 5. Drizzle with butter and Parmesan
If you want to spice up the dish a little, add a few flakes of butter and a generous dose of Parmesan. Note, however, that couscous can be served without either element.
Method 2 of 3: Toasted Israeli Couscous
Step 1. Heat the oil in a large pan with high sides
Heat the oil over medium heat for a couple of minutes, until smooth and shiny.
For best results, use a 2-liter pan. You could also use a saucepan instead of a pan if that's more convenient for you
Step 2. Cook the onion for 2 minutes
Add the chopped onion to the pan and cook, stirring often, until softened.
The onion should begin to caramelize, but don't let it blacken or burn. The onion scent should get stronger
Step 3. Cook the garlic for 1 minute
Add the minced garlic to the pan and cook, stirring often, until it browns.
Garlic cooks a little faster than onion, so you should add it after the onion has already cooked for a while
Step 4. Add the butter and couscous
Cook the contents of the pan for 4 minutes or until it turns a brown color.
- Stir the couscous continuously to prevent it from burning.
- Toasting the couscous in advance enhances its flavor, and also allows the couscous to cook more evenly.
Step 5. Add the water and salt
Stir gently to distribute the salt and cover.
- Salt must be added now. By adding the salt along with the water, you make the couscous absorb the salt while also absorbing the water, flavoring each grain inside and out.
- If you want to make couscous tastier, use broth. Chicken broth or even vegetable broth are both good options.
Step 6. Simmer for 8 to 10 minutes
Eventually the liquid should be completely absorbed.
- Stir the couscous gently, bringing it from the center of the pan to the sides. If liquid is still dripping into the center of the pan, this means it needs to cook a little longer to absorb it.
- Note that the overall cooking time may vary from brand to brand. Follow the instructions on the package to determine how long it will take to cook.
Step 7. Mix the herbs and black pepper
Put the pepper, parsley, chives and oregano in the cooked couscous and mix well to make them evenly distributed.
You can mix in herbs to your liking. For example, you can add rosemary, thyme, or coriander. You can also add lemon zest
Step 8. Serve still hot
Put the portions on the plates. Add salt and pepper to your serving if it seems necessary.
If you want to add an extra touch to your couscous, sprinkle it with a sprinkle or two of lemon juice before serving
Method 3 of 3: Sweet Israeli Couscous
Step 1. Heat the oil in a saucepan
Pour some oil into a large saucepan and heat it on the stove over medium heat.
For an even tastier touch, you could use lemon olive oil
Step 2. Cook the couscous and dried fruit for 7 minutes
Add the couscous and chopped nuts to the oil in the pan. Stir the couscous and dried fruit continuously until they take on a nice brown color.
- Stir in the couscous and dried fruit to keep them from burning.
- Toasting the couscous and nuts will increase their flavor. Most nuts are fine but almonds or pistachios are some of the best to consider. For a change, however, you could use pine nuts or macadamia nuts or mixed nuts.
Step 3. Add the water, salt and pepper
Bring the contents of the pan to a boil.
Stir well to distribute the salt and pepper throughout the toasted couscous and dried fruit
Step 4. Simmer for 10 minutes
Reduce the heat and cover, let it cook until the couscous has absorbed all the liquid from the pan.
- Stir the couscous gently, bringing it from the center of the pan to the sides. If liquid is still dripping into the center of the pan, this means it needs to cook a little longer to absorb it.
- Note that the overall cooking time may vary from brand to brand. Follow the instructions on the package to determine how long it will take to cook.
Step 5. Mix the nuts and herbs
Add the dried apricots, raisins, parsley and mint to the cooked couscous and mix to distribute evenly.
You can also change the nuts in this recipe. For example, you could use regular raisins, sour dried cherries, dried cranberries, or dried figs
Step 6. Serve with cinnamon and / or lemon juice if desired
Put the couscous on the plates and sprinkle them with a little cinnamon or a sprinkle of lemon juice. Alternatively, you can serve the couscous without any garnish.
