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.
Use pearl couscous as a bed for stewed meat and/or
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.
1 1/2 cups
whole wheat Israeli couscous
water, chicken or vegetable stock
scallions, green part only, minced (set aside some for garnish)
juice from 1
- Bring the water/stock to boil; add couscous, cook for 10 to 15 minutes or until al dente, drain.
- 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.