Have you tried Isreali Couscous yet? It is also known as Pearl Couscous. I enjoy toasting it as it brings out a bit more of a nutty flavor with little effort. This makes a lovely side dish or lunch on it’s own.
Naturally, you do not need to use the exact amount of ingredients I use-find what suits your taste.
Ingredients:
4 teaspoons Olive Oil
1 1/3 cups Isreali Couscous
1 1/3 cups Isreali Couscous
1 3/4 cups low sodium Chicken Broth or Water
2.5 ounces Reduced Fat Feta, crumbled
1/2 Red Pepper, chopped
1/3 cup sliced Almonds
1/2 Red Pepper, chopped
1/3 cup sliced Almonds
3 tablespoons Scallions, minced
Orange Rind
2 teaspoons Red Wine Vinegar
2 teaspoons Orange Juice
2 teaspoons Olive Oil
Orange Rind
2 teaspoons Red Wine Vinegar
2 teaspoons Orange Juice
2 teaspoons Olive Oil
Instructions:
1. Heat 2 teaspoons of olive oil in a saucepan over medium heat. Add couscous and cook, stirring frequently, for about 6 minutes.
2. Stir in broth and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed about 11 to 12 minutes.
3. Place the couscous in a bowl to cool while you prepare the feta, pepper, almonds, scallions, and orange rind. Combine all ingredients and toss with vinegar, orange juice and olive oil.
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