Made the following recipe for part of our dinner and it was amazing 😉 being vegetarian I used vegetable broth not chicken, opted to forego the red onion -just because- and used Walla Walla sweet onions in place of plain white. I also doubled the recipe as there were 10 of us and I wanted leftovers. Everything on the menu (well, that I made – we got great wines and fruit salad and mango coleslaw from our wonderful guests) – apple galettes, kale salad, grilled vegetables and this couscous could be made way ahead of time and served at room temperature so it was perfect for a relaxing summer meal with friends – only the marinated pork tenderloin had to be grilled just before eating and that was pretty quick plus David was doing it so it didn’t make a dent in my social time 😉
Vertical Wine Bistro’s Israeli couscous
– 45 minutes, plus chilling time. Serves 6 to 8
5 tablespoons extra-virgin olive oil, divided
1 white onion, finely chopped – mine was not so finely chopped but as it was a WW sweet that was a good thing 😉
1 tablespoon ras el hanout – (Amazon Fresh delivers this in Seattle from World Spice Merchants)
1 (8.78-ounce) package Israeli couscous – (yes, you can get it in Trader Joe’s)
Chicken or vegetable broth (typically 2 cups broth per 1 cup couscous, or as the package directs)
1/2 red onion, finely chopped
1 green onion, sliced thin
1/4 cup diced red bell pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
5 cloves garlic, finely chopped
Salt and pepper
1. In a large saucepan, heat 1 tablespoon oil over medium-low heat. Add the white onion and ras el hanoutand sweat until the onion is translucent, 6 to 8 minutes. Add the couscous over low heat and stir for 3 minutes, then add the broth. Raise heat to bring to a boil, and cook until the couscous is tender, 15 to 20 minutes. Spread the cooked couscous onto a shallow rimmed pan to cool, stirring occasionally.
2. In a large bowl, combine the red and green onions, bell pepper, tarragon, mint, cilantro, parsley, lemon juice, vinegar, garlic and remaining oil along with the couscous, gently mixing with your hands to separate the couscous and fold together the ingredients. Taste and adjust the seasoning as desired.
3. Cover and refrigerate for at least 4 hours to give the flavors time to marry. Remove from the refrigerator at least 2 hours before serving to come to room temperature, and stir once more before serving.
EACH OF 8 SERVINGS
Protein 4 grams
Carbohydrates 29 grams
Fiber 2 grams
Fat 9 grams
Saturated fat 1 gram
Sugar 2 grams
Sodium 218 mg
NOTE: Adapted from Vertical Wine Bistro; the restaurant suggests adding freshly grilled chicken, scallops or shrimp. Ras el hanout can generally be found at cooking supply stores, as well as gourmet markets, many well-stocked supermarkets and online.