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COUSCOUS - Toasted Israeli Couscous (Claire)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Toasted Israeli Couscous Recipe courtesy of Claire Robinson Ingredients | |
| 2 tablespoons | lemon-flavored olive oil, plus more as needed |
| 2 cups | Israeli couscous |
| 1/4 cup | shelled unsalted roasted pistachios, coarsely chopped |
| 2 1/4 cups | hot water |
| Kosher salt | |
| freshly cracked black pepper | |
| 6 dried Turkish apricots, chopped | |
| 2 | scallions, sliced |
Directions
Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/toasted-israeli-couscous-recipe.print.html?oc=linkback
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