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.




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.




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.







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!



Last night’s dinner: 

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

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