This small, round semolina pasta is very different from the more familiar yellow, North African couscous. Also known as pearl couscous or maftoul, it is very similar in appearance to pearl barley and sago pearls which we use in India. It is made from crushed and steamed semolina, then shaped and rolled into small balls, which are then toasted in an open-flame oven. This process gives this couscous its distinctive nutty flavor, and its ability to absorb liquids without disintegrating. Which is exactly what makes it perfect with stews and saucy dishes.
This is the first time I tried Israeli couscous. While I love regular couscous, I have to say that the Israeli couscous definitely added more flavor and texture to the dish.
Ingredients
½ cup Israeli couscous
1 tbsp olive oil
1 cup chicken stock
Salt to taste
Method
In a saucepan, heat oil. Add couscous and toast on medium-low heat for 3-5 minutes until slightly browned and aromatic. Add stock, bring to a boil, lower heat and simmer for 10 minutes or until the liquid has been absorbed. Add salt if needed. Serve immediately.
No comments:
Post a Comment