RCI-RC.006.0068.001
Herbed Israeli Couscous
This recipe yields 8 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 tbsp
- 1 unit
- Israeli couscous (sold in middle eastern markets)1 lb
- 1 unit
- 1 unit
- vegetable or chicken stock - (to 6) (or water)4 cup
- 1 tbsp
- 2 tsp
- 1 tbsp
Method
1
Melt butter in a large, heavy-bottomed pot or deep skillet over medium heat.
2
Add the finely diced onion and sauté until softened and translucent, about 3-4 minutes, stirring occasionally.
3
Add the Israeli couscous to the pot and stir continuously for 2-3 minutes until lightly toasted and fragrant.
3 minutes
4
Pour in the vegetable or chicken stock (or water) and bring to a boil, stirring once to combine.
5
Reduce heat to low and cover the pot with a lid. Simmer gently for 10-12 minutes until the couscous is tender and most of the liquid is absorbed.
11 minutes
6
Remove from heat and let stand covered for 2 minutes to allow any remaining liquid to be absorbed.
7
Fluff the couscous gently with a fork, breaking up any clumps.
8
Stir in the chopped Italian parsley, fresh tarragon, and fresh chervil until evenly distributed throughout.
9
Season to taste with sea salt and freshly-ground black pepper, adjusting as needed.
10
Transfer to a serving dish and serve warm as a side dish alongside roasted vegetables, grilled meats, or fish.