Well, the real question is, what CAN'T you do with Israeli Couscous! It is such a versatile and delicious side dish, salad, or vegan entree. Tonight we are having a wonderful and easy Israeli Couscous with roasted peanuts that I found on the blog Veggie Belly as a side dish for a roasted chicken and green baby spinach salad. I changed the spice a little because I have found if you make a favorite spicy dish a little on the mild side for the first time kids try it, and then turn up the heat a little each subsequent time, then before long your picky eater is gobbling up a dish they never would have considered before.
1 tablespoon oil
1 cup israeli couscous or pearl couscous, uncooked
Everything Else:
1 tablespoon oil
1/2 teaspoon cumin seeds
a few curry leaves, optional
2 green or dried red chillies (or according to taste), chopped.
1/2 cup roasted peanuts, crushed lightly
1 tablespoon lemon juice
2 tablespoons chopped cilantro
salt
Heat oil in a large non stick skillet. Add couscous. Stir the couscous on low heat till it turns color and becomes light brown. Add 2 cups water. Bring to a boil. Reduce heat, cover the skillet and simmer till all the water is absorbed, 5-7 minutes. Couscous should not be mushy.
While, couscous is cooking, take a wok, heat the oil and add cumin seeds. When they start to sizzle, add the curry leaves, and green or red chillies and cook for about 15 seconds. Add the cooked israeli couscous, peanuts, lemon juice and salt. Stir well. Turn off heat. Adjust lemon juice according to taste. Add cilantro. Serve warm.
Israeli Couscous with Roasted Peanuts
Couscous:1 tablespoon oil
1 cup israeli couscous or pearl couscous, uncooked
Everything Else:
1 tablespoon oil
1/2 teaspoon cumin seeds
a few curry leaves, optional
2 green or dried red chillies (or according to taste), chopped.
1/2 cup roasted peanuts, crushed lightly
1 tablespoon lemon juice
2 tablespoons chopped cilantro
salt
Heat oil in a large non stick skillet. Add couscous. Stir the couscous on low heat till it turns color and becomes light brown. Add 2 cups water. Bring to a boil. Reduce heat, cover the skillet and simmer till all the water is absorbed, 5-7 minutes. Couscous should not be mushy.
While, couscous is cooking, take a wok, heat the oil and add cumin seeds. When they start to sizzle, add the curry leaves, and green or red chillies and cook for about 15 seconds. Add the cooked israeli couscous, peanuts, lemon juice and salt. Stir well. Turn off heat. Adjust lemon juice according to taste. Add cilantro. Serve warm.
No comments:
Post a Comment