May 30, 2012

Have you tried…

 

Israeli (Pearl) Cous Cous?

I hadn’t until last night and I am happy to report that it was fabulous! 

I have to admit that I never even knew what cous cous was until my friend, Hagen, introduced me to it in college.  Since then I have experimented with it regularly by adding lots of different flavors and veggies for variation, however tonight was my first try with the little pearls.

 

IMG_6983

IMG_6981

Found in the ethnic food section of grocery stores, pearl cous cous is a bit bigger than traditional cous cous, has more of a dominant texture and is still great for adding veggies and flavors.  It takes a little bit longer to prepare, 10 minutes versus my regular 5 minute cous cous, but it was worth it.

The texture has a bit of an orzo/risotto feel and doesn’t clump together like traditional cous cous.

 

IMG_6987

 

I used chicken broth as the cooking liquid instead of water (I always do this in my rice/cous cous) for added flavor. 

After simmering for 10 minutes, the little pearl granules were ready for the mix-ins.  Last night it was sautĂ©ed mushrooms and onions which tasted delicious mixed together.

 

5-29-2012

 

 

IMG_6995

 

Simply by adding meat you could eat it as a main course, a side selection, as a base for stir fry, or even added to a soup or stew for more texture.

The possibilities are endless!

 

IMG_6997

Last night’s dinner: 

Chicken and Broccoli Terryaki over Israeli Mushroom Cous Cous with Balsamic Glaze

No comments:

Post a Comment