In one of my first posts, I shared an Israeli couscous recipe attached to a recipe for tandoori chicken pitas. The pictures were horrible and did not do the dish justice. Moreover, it was part of a very convoluted post and it was the first time I made it. Since then, I have made it a few times, tweaked the recipe, and I am now certain that this will make anyone’s nipples erect and tingly. So I decided to do a separate post on it.
This dish could be a meal in and of itself. If you grill up some chicken breasts, slice them, and put it on top of this, you have a very healthy and tasty dinner. Use vegetable broth and it’s vegetarian. Any sort of candied nuts will do, and they are easily made if you have plain ol’ nuts in the pantry (“Nuts in the Pantry” sounds like a great album name or a Three Stooges episode, no?).
This recipe was originally inspired by the recipe on the back Trader Joe’s Israeli Couscous.
Serves 6 at least
2 tbsp. olive oil
1/2 cup red onion or shallots
1 1/2 cups Israeli couscous
1 cinnamon stick
1 bay leaf
2 cups broth (chicken or vegetable would be best)
1/2 tsp. salt
a handful of chopped parsely, chopped
lemon zest from 1/2 of a lemon
1/4 cup chopped candied nuts (I got the candied walnuts from Trader Joe’s and they’re unreal) or pine nuts
1/4 cup of raisins or similar dried fruit (figs, cranberries, etc.)
black pepper to taste
In a medium sauce pan over medium to medium high heat, heat the olive oil and saute the onion until it’s golden, about 7 minutes. Add the couscous, cinnamon stick, and bay leaf, and saute until the couscous starts to get golden, about four minutes and stirring often.
Slowly pour in the chicken broth and add the salt. Bring it to a boil, reduce the heat to low, cover, and let cook for 12 minutes or until tender. Uncover, fluff, add in the parsley, lemon zest, nuts, raisins, and pepper, and mix well. Sprinkle with additional parsley and you’re rockin’, like this:
Until later, eat, drink, and peace out.
©Jon Marino 2013