RCI-SP.005.0222.001
Israeli Couscous with Coriander and Baby Turnips
Israeli Couscous with Coriander and Baby Turnips from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 large
- 8 oz
- 1 unit
- 1/2 tsp
- 2 cups
- bunch baby turnips1 unit
Method
1
Trim the baby turnips, removing greens and roots, then scrub and halve any larger turnips to ensure even cooking.
5 minutes
2
Trim and thinly slice the shallot into rings or half-moons.
2 minutes
3
Heat olive oil in a large sauté pan or shallow pot over medium-high heat until shimmering.
2 minutes
4
Add the sliced shallot and sauté for 2-3 minutes until softened and beginning to caramelize at the edges.
3 minutes
5
Add the couscous to the pan and stir continuously for 2-3 minutes, toasting until fragrant and light golden brown.
3 minutes
6
Pour in the chicken broth, add the bay leaf, and stir to combine; bring to a boil over medium-high heat.
2 minutes
7
Reduce heat to low, add the baby turnips and coriander, and stir gently to distribute evenly.
1 minutes
8
Cover the pan with a lid and simmer for 10 minutes until the couscous is tender and the broth is absorbed.
10 minutes
9
Remove from heat and let stand covered for 2 minutes to allow the couscous to finish steaming.
2 minutes
10
Remove the bay leaf, fluff the couscous gently with a fork, and taste for seasoning before serving.