Jeweled Israeli Couscous

Jeweled Israeli Couscous is a beautiful feast for the eyes and delicious taste for the palate.  The bright red of the pomegranate seeds and the vibrant green from the mint makes it visually stunning.  And the lemony flavor combined with the sweet raisins and tart pomegranate seeds works wonders on this simple pasta.

Israeli couscous is similar to regular couscous in that it’s a  pasta.  Contrary to popular belief, any type of couscous is NOT a grain.  It doesn’t grown on a bush or plant.  It is made from semolina flour and water.  Israeli couscous is simply larger pearls of pasta.  It holds up beautifully to this preparation.

What you will need to make Jeweled Israeli Couscous:

Israeli couscous

Chopped Shallot

Chicken Broth

Golden Raisins

Fresh Mint (you can also use other herbs, but mint gives this dish a pop of freshness)

Pomegranate seeds

Toasted Salted Pistachios

Lemon Zest

Lemon Juice

How to make this delicious dish:

Begin by cooking the couscous and shallots together for a few minutes until the shallots are tender and the couscous is toasted and starting to brown.  Add chicken broth and salt to the pan and bring it to a boil.  Partially cover it and cook until the liquid is absorbed, about 12 minutes.

Remove the pot from the heat and add the raisins.  Cover it back up and let the raisins steam for 5 minutes.Now, transfer the couscous to a serving bowl and bring it to room temperature.

Once cooled, add in the remaining ingredients and serve!

Very simple!  

Jeweled Israeli Couscous

Makes: 2 quarts

Prep Time: 10 minutes Cook Time: 15 minutes

Total Time: 25 minutes

3 tbsp olive oil, divided

2/3 cup Israeli couscous

1/4 cup finely chopped shallot (from about 1 large shallot)

1-1/3 cups chicken broth

3/4 tsp kosher salt

2 tbsp golden raisins

1/3 packed cup fresh mint leaves, coarsely chopped

1/4 cup pomegranate arils

3 tbsp toasted salted pistachios, coarsely chopped

1-1/2 tsp finely grated lemon zest

1 tbsp fresh lemon juice

In a small saucepan with a lid, heat 2 tablespoons of the oil over medium heat until shimmering. Add the couscous and shallot, and cook, stirring occasionally, until the shallot is tender and the couscous is lightly toasted, 3 to 4 minutes. Add the broth and salt, stir to combine, and bring to a boil. Cover, leaving the lid ajar, reduce the heat to low, and cook until the liquid is absorbed, about 12 minutes.

Remove the pot from the heat, stir in the raisins, cover, and let stand 5 minutes. Transfer the couscous to a serving bowl and let cool to room temperature. When the couscous has cooled, stir in the mint, pomegranate arils, pistachios, zest, and juice. Stir in the remaining one tablespoon oil, and serve.

Recipe from Fine Cooking

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