A New Classic

If money and diet were of no concern, I'd be a meat and potatoes type of girl. For a long while, because money and convenience were a concern, I was a chicken and rice type of girl. Now, as I become more and more interested in what I cook, I am looking to evolve beyond the traditional carbs and starches like rice, potatoes and pasta. As such, we have welcomed a new standard side to our menus. It goes by the name Israeli couscous or pearled couscous and pairs beautifully with any number of dishes!

Sara's Simple Israeli Couscous
Serves 2

Ingredients:

1 cup Israeli/pearled couscous
2 1/4 cups reduced sodium chicken broth
1/3 cup diced sweet onion
2 cloves garlic, minced
1/4 cup sliced almonds
1 tablespoon olive oil
1/4 teaspoon dried parsley
Freshly ground black pepper to taste

Preparation:

Saute the onion and garlic in 2 teaspoons of olive oil. Use a saute pan with a lid that is large enough for the amount of couscous you are preparing. This recipe is easily adapted for however many servings you need!


Allow the onions and garlic to saute for 2-3 minutes, just until they soften. Then add the final teaspoon of oil and the uncooked couscous. Stir this for 1 minute over medium heat to allow it to toast a little.


Now pour in the chicken broth, reduce the heat to low, cover the pan and allow it to simmer for 10-12 minutes or until the couscous has absorbed all of the liquid.


Once all of the liquid is absorbed, stir in the almonds, parsley and pepper.


Tonight we ate this with grilled flank steak and sauteed asparagus.


Next up: quinoa.