Couscous is a tiny pasta made of coarsely ground durum wheat (semolina) which is moistened and tossed with fine wheat flour until it forms tiny, round balls.
Israeli couscous, also called pearl couscous, is larger than Morocccan couscous, which is very tiny (about the size of semolina).
The third type of couscous is Lebanese couscous, which is larger than Israeli couscous and takes the longest to cook.
Israeli couscous which cooks in about 10 to 12 minutes can be served as a side dish, as a bed for chicken or fish, or in a salad. In North Africa, where it originated, it is often served as part of a meat or vegetable stew.
Today you will find it on menus throughout the world, and it’s a favorite of many home cooks.
Aside from its versatility it cooks very quickly which makes it a great choice to store in your pantry for those times when you want a quick starch to go with dinner.
I always have it on hand. I prefer the size of the Israeli couscous because it has a wonderful chewy consistency and pairs so well with the addition of fresh herbs, spices, and nuts. Cooking it in a chicken or vegetable stock adds another layer of flavor to the final dish.
This is how I made it recently …
Israeli Couscous with Almonds, Parsley, and Lemon
3 tablespoons salted butter, divided
½ cup blanched almond slices
1 medium onion, diced
1 large shallot, diced
1 and ½ cups Israeli couscous
1 and ¾ cups warm chicken broth or stock
½ teaspoon Kosher salt
¼ to 1/3 cup fresh parsley, chopped fine
zest of 1 lemon
juice of ½ lemon
Black pepper, to taste
¼ teaspoon ground turmeric (optional)
In a large saucepan over medium-low heat, heat 1 tablespoon of butter.
Add the almond slices. Cook and stir until toasted and a light golden brown.
Remove with a slotted spoon to a small bowl and set aside.
In the same pan over medium heat add the remaining 2 tablespoons of butter.
Add the chopped onions and shallots to the pan and saute till translucent and
lightly golden.
Add the couscous to the pan and continue to cook , stirring , until the couscous browns slightly.
Add the turmeric, if using, to the pan.
Add the warm broth or stock to the pan, and bring to a boil.
When it reaches a boil, reduce the heat to low, and simmer, covered until the liquid is absorbed and the couscous is tender, about 10 to12 minutes.
Remove from the heat, add the reserved parsley, pine nuts, lemon zest, and lemon juice.
Stir well to combine, and taste for seasoning. Add pepper and additional salt if needed.
Serve and enjoy!
