Pearl (Israeli) Couscous With Garam Masala and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the instant kind, that cooks it 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on 'Zaar, or you can buy it in specialty shops or larger supermarkets. Ingredients:
2 tablespoons pine nuts |
2 tablespoons olive oil |
1 shallot, peeled and minced |
1 carrot, peeled and coarsely shredded |
2 tablespoons lemon juice |
1 tablespoon garam masala |
1 1/4 cups chicken broth |
1 cup israeli couscous |
Directions:
1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
2. Set aside to cool.
3. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
4. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
5. Remove from heat and let stand 5 minutes. Fluff with fork.
6. Put in serving bowl and sprinkle with toasted pine nuts.
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