Israeli couscous is a tiny round toasted pasta. It can be cooked like pasta and drained, or cooked like rice in water or broth. It is available in the Middle Eastern or bulk section of supermarkets and specialty stores.
In this recipe, the couscous is flavored with sauteed mushrooms, onions and herbs. Substitute vegetable broth for the chicken broth to make this a vegetarian dish. Serve with roasted salmon, chicken or lamb and a cucumber salad or steamed beans.
- 2 tablespoons olive or vegetable oil
- 1 small onion, cut into 1/4-inch dice (about 1/2 cup)
- 3/4 pound assorted mushrooms, stemmed and cut in 1/2- to 3/4-inch chunks
- 1 8.8-ounce package Israeli couscous (1 3/4 cups)
- 2 cups low-sodium or homemade chicken broth
- Freshly ground black pepper
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped or snipped chives
Heat the oil in a large, deep saucepan or pot over medium heat until the oil shimmers. Add the onion and cook, stirring occasionally, for 2 to 3 minutes, until the onion softens. Add the mushrooms and cook, stirring occasionally, for 6 to 7 minutes, until the mushrooms soften and start to brown.
Reduce the heat to medium, then add the couscous and the chicken broth; season with salt and pepper to taste. Stir to combine, then cover and cook for 8 to 10 minutes, until the liquid is absorbed. (Check to make sure the liquid is barely bubbling; reduce heat as needed.)
Remove from the heat. Add the dill and chives, stirring until the herbs are well incorporated. Serve immediately.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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