Photo: Kelly Rossiter
Here is a simple side dish of Israeli couscous that is light and bright tasting and a little out of the ordinary. The texture of this is entirely different from the regular couscous that I'm used to. This is very chewy in an unusual, but pleasing way. If you wanted to make a whole meal out of this, you could add some vegetables to it. I think something like spinach or asparagus would go well with the lemon and cheese. It would also be delicious as a side to some grilled vegetables or maybe a Middle Eastern mezze platter.
This recipe is from the website Espresso and Cream.
Lemon Parmesan Israeli Couscous
1 tablespoon olive oil
1 clove garlic, chopped
1/2 tsp. paprika
1 1/3 cups Israeli (pearl) couscous
2 cups low-sodium vegetable broth
1/4 cup grated Parmesan cheese
1/2 a lemon
Additional olive oil
1. Bring the broth to boiling in a small sauce pan.
2. Meanwhile, heat the olive oil in a large sauce pan over medium heat. Add in the garlic, paprika and the couscous. Cook, stirring frequently, 3 to 4 minutes, or until cous cous is slightly browned and the garlic is fragrant.
3. Add in the boiling broth to the couscous mixture. Cover and simmer over low heat for 8 to 10 minutes, until couscous and chewy and tender and almost all the broth is absorbed.
4. Remove from heat and stir in the Parmesan cheese, a drizzle of fresh lemon juice and a drizzle of olive oil.