Went to buy regular couscous for dinner today. I had no idea there were other varietes of couscous. I was intriged by the israeli/pearl couscous. Larger grains (pearls). So had to try that. Googled a little when I came home to learn more about it. I must admit that I did not know they were made out of semolina/wheat flour. Prepared them by first toasting them to get a more nuttier flavour. Served with lime and cumin vinaigrette, peanuts and raisins it tasted delicious. Meatless day today so I roasted some root vegetables to go with the couscous.
Pearl couscous with peanuts and lime vinagrette
2 servings as main or 4 as side
1 tbsp oil
1 cup israeli/pearl couscous, uncooked
salt
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1 tbsp oil
1/2 tsp ground cumin
3 dried curry leaves, crumbled
2 shallots, finely chopped
1 garlic clove, chopped
2 dried red chillies , crumbled
1/3 cup roasted or salted peanuts, crushed lightly
1/4 cup dried apricots ( or cranberries), chopped
1/4 cup raisins, chopped
2 tbsp chopped cilantro
2 tbsp chopped parsley
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Dressing
1/8 cup fresh lime juice
1/4 cup olive oil
1/2 tsp ground cumin
1 garlic clove, crushed
Heat oil in a non stick skillet, add the couscous. Cook on medium high heat until couscous is lightly toasted and golden in color. Pour in 2 cups water+ 1 tsp salt. Bring to boil, reduce heat, cover and simmer 10-12 minutes until al dente. (Look at the packed as your brands might have other time instructions) Couscous should not be mushy. Rinse under cold water. Set aside. Heat up a wok or a large fryingpan. Add oil, shallots, garlic, dried chili, cumin and curry leaves. Cook for about 30 seconds. Add the cooked pearl couscous, peanuts, raisins, apricots and herbs. Stir well and cook for another 30 seconds. Turn off heat. Season with salt . Pour over the dressing, stir and serve warm.
2 servings as main or 4 as side
1 tbsp oil
1 cup israeli/pearl couscous, uncooked
salt
-----------
1 tbsp oil
1/2 tsp ground cumin
3 dried curry leaves, crumbled
2 shallots, finely chopped
1 garlic clove, chopped
2 dried red chillies , crumbled
1/3 cup roasted or salted peanuts, crushed lightly
1/4 cup dried apricots ( or cranberries), chopped
1/4 cup raisins, chopped
2 tbsp chopped cilantro
2 tbsp chopped parsley
-----------------
Dressing
1/8 cup fresh lime juice
1/4 cup olive oil
1/2 tsp ground cumin
1 garlic clove, crushed
Heat oil in a non stick skillet, add the couscous. Cook on medium high heat until couscous is lightly toasted and golden in color. Pour in 2 cups water+ 1 tsp salt. Bring to boil, reduce heat, cover and simmer 10-12 minutes until al dente. (Look at the packed as your brands might have other time instructions) Couscous should not be mushy. Rinse under cold water. Set aside. Heat up a wok or a large fryingpan. Add oil, shallots, garlic, dried chili, cumin and curry leaves. Cook for about 30 seconds. Add the cooked pearl couscous, peanuts, raisins, apricots and herbs. Stir well and cook for another 30 seconds. Turn off heat. Season with salt . Pour over the dressing, stir and serve warm.