I’m not a fan of ordinary couscous, which was a nuisance as it’s nice to have another grain/ carb to add to the dinner roulette wheel of potato/ rice/ pasta*. It’s the small grains that put me off. I don’t like the mouth feel – for me, it’s reminiscent of beach sand in your picnic. But Israeli couscous is a favourite with larger grains and a lovely chewy texture. It’s a foodie item (here in Perth at least), available at extortionate prices at local delicatessens and food importers. So I was amused to discover that in Israel, it’s usually served to children – the Hebrew equivalent of Alphabetti Spaghetti.
I make the dish in the picture regularly as it’s easy and very satisfying. Serve it as a hot meal, a warm salad or a cold salad. Simply mix the couscous from the Bellini with roast veg (smallish pieces) and add fresh lemon juice, olive oil and salt and pepper to taste. If you want to serve it as a salad, add more lemon and perhaps some chopped fresh parsley and fresh cherry tomatoes.
*Yes I know couscous is still a pasta, but it feels different (and oddly, more virtuous than pasta).
- 150g Israeli (pearl) couscous
- 1 medium onion
- 400 ml of chicken or vegetable stock (hot)
Blade/s: Chopping and stirring
1. Peel and quarter the onion. Add it to the jug and chop at Sp5 for 7 sec.
2. Swap to the stirring blade. Add a good splash of olive oil and cook on Sp1, 100C for 4 min.
3. Add the stock and couscous and cook on Sp1, 90C for 11 min.
4. Fluff with a fork and stir in seasonings and accompaniments (e.g. lemon juice, olive oil, salt and pepper, chopped parsley and vegetables).