By Marge Perry and David Bonom
Toasted Israeli couscous, which is sometimes referred to as “pearly couscous”, has a slightly nuttier flavor and chewier texture than either couscous or pasta, thanks to its shape. It works equally well served warm or in at room temperature.
- 3 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 1 cup couscous pearl or Israeli
- 3 cloves garlic minced
- 1/2 cup golden raisins
- 1/3 cup pimento stuffed green olives halved and boiled until tender
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper ground
- Heat the oil in a 2-quart saucepan over medium-high heat. Add the onion and cook until slightly softened, 3-4 minutes.
- Add the couscous and cook until lightly browned, about 3-4 minutes. Stir in the garlic and raisins and cook, stirring often, until raisins soften slightly, 2 minutes.
- Add 1 1/3 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and stir in the olives, parsley, salt and pepper.
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