Herbed Israeli Couscous
Recipe Description
This recipe yields 8 servings.Ingredients
- 3 tbsp butter
- 1 onion finely diced
- 1 lb big couscous|Israeli couscous (sold in middle eastern markets)
- sea salt to taste
- freshly-ground black pepper to taste
- 4 cup vegetable stock|vegetable or chicken stock - (to 6) (or water)
- 1 tbsp chopped Italian parsley
- 2 tsp chopped fresh tarragon
- 1 tbsp chopped fresh chervil
- Heat a 4-quart saucepan over medium-high heat.
- Add the butter and cook until it bubbles and turns brown on the edges.
- Add the onion and cook until tender and golden, about 5 minutes.
- Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often.
- Season with salt and pepper.
- Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto.
- Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly.
- Cook until the couscous is tender, about 40 minutes.
- Remove the pan from the heat and fold in the parsley, tarragon and chervil.
- Season to taste with salt and pepper.
This article uses material from the "Herbed Israeli Couscous" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
