Couscous- Sib's version

By psusarahb

Israeli Couscous is a small, round semolina pasta that should not be confused with the tiny, yellow North African couscous; it’s a different animal altogether! Sometimes called pearl couscous or maftoul, it resembles barley, or very small, white peas.

After being shaped and rolled into small balls, these semolina pearls are toasted in an open-flame oven. This distinguishes the couscous from most pasta, which is dried but not toasted. Toasting lends the couscous a distinctive, nutty flavor and particularly satisfying mouthfeel, and it also seals in the starch and reinforces the exterior, allowing the pearls to absorb liquid without falling apart. This is why Israeli couscous is ideal for saucy preparations – whatever the sauce or reduction, the couscous absorbs the flavor beautifully, and the sauce sticks well to every tiny pearl.

Ingredients

• 1 cup Israeli Couscous
• 2 cups boiling water
• 1 chicken bouyon cube

Preparation

Step 1

Lightly brown the couscous over medium high heat in saute pan. Once browned, add boiling water and bouyon cube. Simmer until all water is absorbed (about 10-12 minutes).

Chopped pistachios make and excellent addition to this side dish.