6 Easy Ways To Cook Israeli Couscous With Pictures

Note that the saucepan should be about 2/3 full. Add more or less water as needed to get this amount. As with most boxed pasta, this is more water than the couscous will actually absorb. Using this much ensures even boiling, though.

You can add the oil and salt before you boil the water, but adding it after the water has already reached a boil will speed the process up because standard water boils faster than saltwater. Don’t be afraid to add lots of salt. Only a small amount of the salt will actually be absorbed by the couscous. You need to add the salt to the couscous now, though, so that it can seep into the couscous as it cooks and flavors it from the inside out. The oil helps prevent the couscous from sticking together.

The couscous should be “al dente. ” In other words, it should be mostly tender, with just a little firmness when you bite into it. Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time.

Alternatively, you could also drain the Israeli couscous using nothing more than the saucepan and the lid. Position the lid so that it is only slightly askew on top of the saucepan. There should be a gap smaller than the average pearl of couscous in between the pan and the lid. Pour the water out into the sink through this gap. Wear oven mitts to protect yourself from the steam.

You can add sauteed vegetables to cooked couscous to add flavor. Saute garlic, onion, bell pepper, parsley, and green olives (pitted) over medium-high heat in a nonstick pan. Add cooked couscous to it after 3 – 5 minutes. You can also add a ladleful of the broth in which you have boiled couscous. Season with fresh parsley and serve.

For best results, use a 2 quart (2 L) skillet. You could also use a saucepan instead of a skillet, if it proves more convenient.

The onion should also show signs of caramelizing, but do not let it blacken or begin to burn. The fragrance of the onion should also become more potent.

The garlic cooks a little more quickly than the onion, so you should add it after the onion has already cooked for a little while, first.

Stir the couscous continuously to prevent it from burning. [2] X Research source Toasting the couscous beforehand enhances the flavor, and it also allows the couscous to cook more evenly.

The salt must be added now. By adding the salt alongside the water, you make it possible for the couscous to absorb the salt as it absorbs the water, thereby flavoring each pearl inside and out. If you want to make the couscous more flavorful, use broth or stock instead. Chicken stock and vegetable broth are both good options.

Stir the couscous gently, pulling it up from the center to the sides of the pan. If liquid seeps down into the center of the pan, you need to cook the couscous a little longer to absorb the remaining liquid. Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time.

You can mix up the herbs to your liking. For instance, you can add rosemary, thyme, or cilantro. You could also add the zest of a lemon.

If you want to give the couscous a little added zing, sprinkle it with a drizzle or two of lemon juice before serving.

For an even more flavorful twist, use lemon-flavored olive oil.

Stir the couscous and nuts continuously to prevent them from burning. Toasting the couscous and nuts will enhance their flavor. Most nuts will work well, but almonds or pistachios are among the best to consider. For a change, though, you could try pine nuts, macadamia nuts, or mixed nuts.

Stir well to distribute the salt and pepper throughout the toasted couscous and nuts.

You could also change up the dried fruits in this recipe. For instance, you could use standard raisins, dried tart cherries, dried cranberries, or dried figs.