Pearl Couscous Recipe
A delicious pearl couscous with vegetables and nuts: a blend of flavors will allow you to experience the best of Israel and Arabic cuisine.
Servings: 4 Serves
Ingredients
- 1/2 Pound Pearl Couscous
- 18 oz Vegetable Broth approx
- 1/2 Large Onion
- 1 Clove Garlic
- 1/2 Red Bell Pepper
- 150 gm Pumpkin
- 1 tbsp Vegetable margarine
- 1 tsp Hot Paprika
- 1 oz Dried Apricots
- 1 oz Raisins
- 3/4 oz Almonds and Walnuts
- 3 Pitted Dates Optional
- Fresh Chives
- Fresh Cilantro or Parsley
- Extra virgin olive oil
- Black pepper & Salt
Instructions
- Chop the almonds, apricots, walnuts, dates, and vegetables into small pieces.
- Add a couple of tablespoons of olive oil to a pot or tajine and fry a clove of chopped garlic.
- Before it takes color, add the onion, the pumpkin, and the red bell pepper in small pieces with salt and pepper. Fry for about 5 minutes.
- Add a spoonful of vegetable margarine and continue frying until the onion is well poached.
- Add the nuts and sauté for a couple of minutes.
- Add a teaspoon of hot paprika and fry for a few seconds without burning, before adding the pearl couscous to fry for a couple of minutes with the vegetables and the finely chopped chives.
- Pour the vegetable broth and cook for 12-15 minutes until the couscous is tender and has absorbed the broth. If it is still hard, add a little more broth and continue cooking.
- Let it rest for a couple of minutes and serve with fresh cilantro or parsley on top.