Simple Israeli Couscous
Post date
Monday, March 28, 2016 - 17:26
Source of Recipe
America's Test Kitchen Season 16
Source Website
Serves/Makes/Yields
About 4 cups
Recipe Description
We first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous.
The warm couscous can be tossed with butter or extra-virgin olive oil and salt and pepper for a side dish or cooled and used in a salad. If you’re making a salad, transfer the couscous to a rimmed baking sheet and let it cool completely, about 15 minutes. Our favorite brand of Israeli couscous is Roland.
Ingredients
2 cups Israeli couscous
1 tablespoon extra-virgin olive oil
2 1/2 cups water
1/2 teaspoon salt
Preparation
- Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes.
- Add water and salt; stir to combine.
- Increase heat to high and bring to boil.
- Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes.
- Remove saucepan from heat and let stand, covered, for 3 minutes.
- Serve.
Nutrition Information
None Available.
Type of Cuisine
Type of Meal