Israeli Couscous is made from Durham wheat. It was designed as a replacement for rice and also goes by the name Ptitim. It can be baked or boiled and eaten as a dish unto itself or used to go with other ingredients including fish, scallops, meat or vegetable stirfrys. I cook it like I cook risotto.
This was a quick snack put together over the weekend as a late lunch:Israeli Couscous – Ingredients
- 1 cup Israeli couscous
- 0.5 tablespoon oil (I used olive)
- 0.5 tablespoon butter
- 1 tablespoon tomato paste
- Up to 1 liter/ quart of water or stock (vegetable or chicken preferred). Stock will make this much more flavorful.
- 1/2 onion, chopped small
- Salt and pepper to taste
- Hot pepper flakes to taste (I used dried seeds that I had previously fermented)
Israeli Couscous – Instructions
- Heat butter and oil on medium-high heat (closer to high)
- As the oil begins to shimmer and just before it starts to smoke, add the onions, stir often and cook until translucent.
- Add Israeli couscous, hot pepper flakes and tomato paste and store for several minutes until they just begin to darken.
- Add a small amount of water/ stock – about 0.25-0.5 cups. Stir constantly until mixture is thick and threatening to stick to pan. Pour same amount of water, and repeat (stirring constantly) until pasta is cooked to the temperature you desire. It will take 10-15 minutes and up to 1 quart of sauce. Final texture should be al dente with a thick enough sauce to coat the bottom of a spoon.
- Season with salt and pepper.
What would you serve this with?
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