March 2, 2016

Garlic and Scallion Israeli Couscous

On the Menu Today~
Garlic and Scallion Israeli Couscous

Israeli Couscous also known as Pearl Couscous,
is a great alternative to rice, pasta and potatoes.

Pearl Couscous, also known as Israeli couscous
are small balls of toasted semolina flour.
In Israeli they are called Ptitim.

Use pearl couscous as a bed for stewed meat and/or
roasted vegetables.
Add pearl couscous to soups, salads and
pilafs for a new twist on old classics.
Like rice, couscous will absorb the flavors of whatever spices or
sauce you are are using.
Using pearl couscous is quick and easy.
Main dishes and salads are just minutes away.

Garlic and Scallion Israeli Couscous

  • 1 1/2 cups whole wheat Israeli couscous
  • 3 cups water, chicken or vegetable stock
  • 2 cloves garlic, minced
  • 2 scallions, green part only, minced (set aside some for garnish)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • juice from 1 lemon
Cooking Directions
  1. Bring the water/stock to boil; add couscous, cook for 10 to 15 minutes or until al dente, drain.
  2. Meanwhile heat oil, garlic and scallion tops over medium low heat, 3 to 4 minutes, and garlic starts to turn light brown and fragrant. Stir in cooked couscous and lemon juice; season with salt and pepper. Transfer to a serving bowl, garnish with scallions.

Garlic, Scallion, Green Onion, Couscous, Onion

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