Synthaholic
Diamond Member
This is what I’m talking about.Synth., I think Pasta is Durum Wheat and Couscous Millet/Chick Pea...…..Tahini Sesme Seed,just sayin steveI love Israeli Couscous (which is actually pasta). Much superior to traditional couscous. You can’t beat a good Jewish deli. Pastrami, corned beef, a Carnegie Deli pickle...I haven’t had a good knish since I left the NY area. Not a fan of the weird fish dishes, though.I am glad you said Middle Eastern and not Jewish/Israeli...stSaid it before and I will say it again : Food!
I love Middle Eastern food hmmm
delicious salads plates
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I love that type of cous cous!!
- Heat 30 oz. chicken stock (or water) in the microwave
- Sauté half a diced onion on HIGH in a bit of oil in a large skillet
- Add 3 cups of that dry couscous to the skillet
- Keep moving the couscous around with a turner or spatula for a minute or more until you see that it's getting toasted, and to combine with the onion
- Season it with salt & pepper or your favorite seasoning. I use a good bit, especially pepper
- Add the hot chicken stock
- stir, cover, turn to simmer
- Cook 8 minutes, stirring it once or twice
You're done! Makes enough for 4 people, with a bit of leftover. If you don't need that much, use one cup of couscous and 10 oz. of chicken stock, in a small skillet. It's great the next day, cold on a salad.