Israeli Couscous

cous cous before

This is another recipe that I served with the Grilled Lamb Chops that I suggested for an Easter menu. It is a nice side dish that goes well with meats like lamb or Moroccan Chicken, but could also be served with a roasted chicken or on its own.

Once guests try this, I have many requests to make it again. Israeli couscous—also called pearl couscous—is made of semolina or wheat flour, so it is not gluten free, but it has a chewy texture and a nice mouthfeel.

Israeli Couscous with Dates and Rosemary
Serves 8–10 as a side dish
2 tablespoons butter
1 small sweet onion, chopped
8 dates, chopped
1 tablespoon minced fresh rosemary
3 cups Israeli couscous*
4 cups vegetable stock
rosemary 2 tablespoons Parsley Oil
½ cup chopped parsley
1 tablespoon grapefruit zest
1–2 tablespoons lime juice
Salt and pepper, to taste

Melt butter in a heavy saucepan. Add onion and saute until translucent. Add chopped dates, rosemary, and couscous. Saute for another minute to toast the couscous. Add the vegetable broth and cover the pan. Bring to boil and then reduce to a simmer. Cook for 10 minutes. Remove from the heat, keep covered, and let grain sit undisturbed for 5 minutes.

cous cous cookingOnce the couscous has rested, remove lid. Fluff grain and  stir in the remaining ingredients. Season to taste and serve.

* You can find Israeli couscous in many grocery stores with bulk food sections as well as in the pasta aisle.

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