Yeah yeah, I know, why’s a nice Italian boy like me messing around with Israeli stuff? Well, only because it’s delicious.
If you go to the supermarket, you will find two different kinds of couscous. The Israeli style couscous is the larger of the two. Looks like bee bees.
This is a very simple recipe that can have myriad variations, so knock yourself out playing with different versions. I’m going to lay out my favorite way. But please have fun with this.
1 cup of Israeli style couscous
2 cups of unsalted vegetable stock
1 small shallot – small dice
1 teaspoon of unsalted butter
2 teaspoons of olive oil
½ teaspoon of kosher salt
A few grinds of black pepper
1 teaspoon of fenugreek (optional – replaceable with your favorite spice)
¼ teaspoon of Peruvian spice blend (also optional)
My favorite vegetable stock is “Kitchen Basics” unsalted.
Sauté the shallot in the butter and olive oil for a few minutes, just long enough to let it soften and become translucent.
Add the couscous and the spices to the pot and give it a quick stir.
Add the stock and stir again
Simmer covered until the liquid is fully absorbed.
Serve hot.
Kiss yourself for making deliciousness
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