Herbed Israeli Couscous

Herbed Israeli Couscous Recipe from Israel | Delicious Ingredients

Region / culture: Israel | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Herbed Israeli Couscous is a flavorful and aromatic dish that is perfect for a side dish or a light meal. This recipe combines the nutty flavor of Israeli couscous with the freshness of herbs like parsley, tarragon, and chervil.

History

Israeli couscous, also known as pearl couscous, is a type of toasted pasta that is larger and chewier than traditional couscous. It is a staple in Middle Eastern cuisine and is often used in salads, soups, and pilafs. This recipe takes Israeli couscous to the next level by adding a variety of fresh herbs for a burst of flavor.

Ingredients

3 tbsp of butter
1 finely diced onion
1 lb (454 g) of Israeli couscous (sold in middle eastern markets)
sea salt to taste
freshly-ground black pepper to taste
4 to 6 cups of vegetable or chicken stock (or water)
1 tbsp of chopped italian parsley
2 tsp of chopped fresh tarragon
1 tbsp of chopped fresh chervil

How to prepare

Heat a 4 qt (3.78-liter) saucepan over medium-high heat.
Add the butter and cook until it starts to bubble and turns brown on the edges.
Add the onion and cook until it becomes tender and golden, approximately 5 minutes.
Add the couscous and cook until it becomes hot and starts to toast, approximately 5 minutes, stirring frequently.
Season with salt and pepper.
Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would for risotto.
Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, and stirring regularly.
Cook until the couscous becomes tender, approximately 40 minutes.
Remove the pan from the heat and gently mix in the parsley, tarragon, and chervil.
Season to taste with salt and pepper.

Variations

Add roasted vegetables like cherry tomatoes, zucchini, and bell peppers for added flavor and nutrition.
Substitute the herbs with your favorite herbs like basil, mint, or cilantro for a different flavor profile.

Cooking Tips & Tricks

Toasting the couscous before cooking helps to enhance its nutty flavor.

- Adding the liquid slowly and stirring regularly helps to ensure that the couscous cooks evenly and absorbs the flavors of the herbs.

- Be sure to season the couscous with salt and pepper to taste before serving.

Serving Suggestions

Herbed Israeli Couscous can be served as a side dish with grilled chicken or fish, or as a light meal on its own.

Cooking Techniques

The key cooking technique for this recipe is toasting the couscous before cooking and adding the liquid slowly to ensure that the couscous cooks evenly and absorbs the flavors of the herbs.

Ingredient Substitutions

You can substitute chicken or vegetable broth for the water for added flavor.

- Olive oil can be used instead of butter for a dairy-free option.

Make Ahead Tips

Herbed Israeli Couscous can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish Herbed Israeli Couscous with fresh herbs like parsley or tarragon for a pop of color and freshness.

Pairing Recommendations

Herbed Israeli Couscous pairs well with grilled meats, roasted vegetables, and a crisp green salad.

Storage and Reheating Instructions

Store any leftovers of Herbed Israeli Couscous in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Herbed Israeli Couscous contains approximately 300 calories.

Carbohydrates

Each serving of Herbed Israeli Couscous contains approximately 40 grams of carbohydrates.

Fats

Each serving of Herbed Israeli Couscous contains approximately 8 grams of fat.

Proteins

Each serving of Herbed Israeli Couscous contains approximately 6 grams of protein.

Vitamins and minerals

Herbed Israeli Couscous is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains wheat and dairy.

Summary

Herbed Israeli Couscous is a nutritious and flavorful dish that is high in carbohydrates and fats, moderate in protein, and a good source of vitamins and minerals.

Summary

Herbed Israeli Couscous is a delicious and nutritious dish that is perfect for a side dish or a light meal. With the nutty flavor of Israeli couscous and the freshness of herbs, this dish is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had been invited to a friend's house for dinner. As soon as I walked into the kitchen, I could smell the aroma of herbs and spices wafting through the air. My friend's mother was busy cooking, and she graciously shared with me her recipe for Herbed Israeli Couscous.

She explained to me that Israeli couscous is larger and chewier than regular couscous, and it is perfect for absorbing all the delicious flavors of the herbs and vegetables in the dish. She showed me how to cook the couscous in a pot of boiling water until it was tender, and then to toss it with a mixture of fresh herbs, olive oil, lemon juice, and salt and pepper.

As I took my first bite of the Herbed Israeli Couscous, I was instantly hooked. The combination of the fluffy couscous with the bright, fresh flavors of the herbs was simply divine. I asked my friend's mother for the recipe, and she happily obliged, noting that she had learned it from a friend who had traveled to Israel and brought back the recipe with her.

From that day on, Herbed Israeli Couscous became a staple in my cooking repertoire. I loved how versatile it was – I could serve it as a side dish with grilled chicken or fish, or even enjoy it on its own as a light and refreshing meal. Over the years, I have made some adjustments to the recipe, adding my own twist with different combinations of herbs and vegetables.

One summer, I decided to plant a small herb garden in my backyard so that I could have fresh herbs on hand whenever I wanted to make Herbed Israeli Couscous. I grew basil, parsley, mint, and dill, and I loved the feeling of walking outside to pick a handful of herbs to add to my dish.

As I continued to make Herbed Israeli Couscous for family and friends, it became a signature dish of mine. I loved seeing the smiles on their faces as they took their first bites, savoring the burst of flavors in their mouths. It brought me joy to share this recipe with others and to pass on the tradition of cooking with love and care.

One day, my granddaughter came over for a visit, and she asked me to teach her how to make Herbed Israeli Couscous. I was thrilled to pass on this recipe to her and to see her enthusiasm for cooking. Together, we measured out the ingredients, chopped the herbs, and cooked the couscous until it was perfect.

As we sat down to enjoy our meal, I watched as my granddaughter took her first bite of the Herbed Israeli Couscous. Her eyes widened with delight, and she exclaimed, "This is delicious, Grandma!" I smiled and knew that I had passed on a piece of myself to her through this recipe.

Now, whenever my granddaughter comes over, she always asks to make Herbed Israeli Couscous together. It warms my heart to see her passion for cooking and to know that this recipe will continue to be passed down through the generations.

In the end, I am grateful for the simple pleasure of cooking and sharing a meal with loved ones. Herbed Israeli Couscous will always hold a special place in my heart, reminding me of the joy that comes from creating something delicious and sharing it with others.