I cooked Israeli Couscous today for the first time. I have ordered it and it is just sitting in the dry pantry for a while now. I sat on cooking this couscous because it is carbs anyhow. I thought I would stay with the quinoa for a while. Except that I have the frequent craving for noodles. I try to go for buckwheat if I cook for myself. I cannot really help it if I am eating out.
So Israeli Couscous, I like it. It is in a fun round shape and it is chewy like barley. Apart from the carbs, it is high in selenium which is good for anti-aging properties.
The Bob's brand asked for 1 cup of Israeli Couscous to 1 1/4cups of water. I find this too wet for my liking. This is what i would try next time.
- A teaspoon of olive oil
- 1 cup couscous
- 1 cup water
- Heat the oil in a non stick pan.
- Pour in the couscous and lightly toast it. It needs to be slightly brown in colour.
- Pour in room temperature water, leaving it at low fire. Cover and simmer until water is absorb. Let is steam until cooked through.
I continued to 'stir fry' it with the other already sauteed ingredients, almost to make the couscous a bit dryer than what 1 1/4 cups of water did to it. This is what else I added to it.
- caramelised red onion
- carrots diced and cooked with onions
- broccoli stem diced and cooked with onions
- some bird eye's chilli for heat
- salted dried shrimps
- roasted shiitake mushrooms
- leftover roast chicken
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