Ingredients1 large brown onion, finely sliced
1 or 2 cloves of garlic
1 to 2 Tabsp dukkah (to taste)
1 cup Pearl couscous (erring on the side of less than a full cup)
Boiling water, about two cups. You can use stock but it can be too salty with the dukkah.
MethodIn a non-stick pan, heat some olive oil and brown the onion and garlic, and cook the dukkah spices. Add the couscous and stir until it is golden brown.
Add boiling water, cover and let simmer for 8-10 minutes. Add more water if necessary. I tend to watch and stir, add more boiling water on the way if need be. It will take two cups of water, give or take.
If you want to add vegetables, do this in keeping with their cooking time - thinly sliced potato when first adding water, green beans or peas with 4 minutes to go, julienne zucchini and spring onions towards the end.
Pearl couscous is sometimes referred to as Israeli couscous. It's larger than traditional couscous as the name suggests, about 3mm in diameter. You can just boil it if you want but this recipe is my favourite.
|This is one of two or three brands of the couscous I buy here and what it looks like.|
Miles of smiles,