Israeli Couscous

By á-470

can be served with lamb

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• heaping 1/3 cup chopped red onion
• 1 1/2 cups Israeli couscous (sometimes called pearl couscous)
• 1 3/4 cups plus 1 tablespoon water
• 1/4 teaspoon crumbed saffron threads
• fine sea salt
• 1/4 cup finely chopped flat-leaf parsley
• finely grated zest of 1 lemon
• freshly ground black pepper
• Read more: http://www.kitchendaily.com/recipe/preserved-lemon-rubbed-rack-of-lamb-with-israeli-couscous-143190#ixzz12YANZchn

Details

Servings 4

Preparation

Step 1

In a medium saucepan, heat 2 tablespoons oil over medium heat. Add onion, reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add couscous and cook, stirring frequently, about 5 minutes more.

Add water, saffron and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover pot and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

Remove from heat, stir in parsley, lemon zest and remaining tablespoon oil. Adjust seasoning to taste.



Read more: http://www.kitchendaily.com/recipe/preserved-lemon-rubbed-rack-of-lamb-with-israeli-couscous-143190#ixzz12YAbYg2t