I don’t remember when I first had couscous, but I remember the emotion: that sad regret that so much time had already passed and now, only now, was I enjoying this incredible food. For me, there is something very sensuous in sampling the little roundish nuggets, soft yet offering a bit of resistance as you bite. And there is the swarm of other flavors in your mouth coming from the herbs or spices, the vegetable pieces, other add in components, and equally important the distinctive quality of whatever broth you have selected.
Couscous is hard to make exactly the same twice in a row. That variation, from ingredients and your evolving technique, make it a just a bit of a mystery treat. Those things called “side dishes” are often treated dismissively. Not so couscous. It will boldly sit on your plate and occupy your attention just as much as the protein, usual fish or chicken, that is nestled against it.
I grew up on baked potatoes 5-7 days a week. Too bad it took a few decades to learn there is life and variety far beyond the potato fields of Oregon and Idaho.
Israeli Couscous with Herbs and Veggies
Yield: serves 4
Ingredients:
- 2 tablespoons olive oil
- 2 cups Israeli couscous (or barley or orzo)
- 4 cups low-sodium vegetable broth
- ¼ cup chopped fresh flat-leaf parsley
- 1 ½ tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries or raisins
- ½ cup slivered almonds, toasted, see Cook’s Note below
- ½ to 1 cup of adornments: green beans, chickpeas, peas, carrot chunks, … [optional]
Preparation:
For the couscous, in a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the vegetable broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, dried cranberries/raisins, and almonds.
Add the optional adornments if desired.
Cook's Note: To toast the almonds, preheat the oven to 350⁰ F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
Source: Giada De Laurentis
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/50th second at ISO‑1250