I have recreated from Sandra Rerecic a food blogger. Her recipe is called mushrooms couscous. To make it my own recipe, I have change it by adding vegetables; I intended to make vegetarian meal but I run out of vegetables stock.
This is my first time trying out Israeli couscous. I am glad that it turned out beautiful and delightful yummy. I will cook it again with other ingredients. Be on a lookout for my next Israeli couscous recipe.
I search google: What is Israeli coucous? Here’s what I know, its also call coucous or “ptitim, giant couscous, and pearl couscous; is often thought of as a whole grain, but it’s actually a type of pasta made of semolina flour and water”.
My couscous features Israeli couscous, fennel, red and green capsicums, cherries tomatoes, rocket leaves and beef stock.
what I like about vegetables couscous is the crunch of fennel, a bit of acidic from cherries and peppery from rocket as I bought peppery and zesty baby rocket leaves. Both the capsicums are added for colour and extra boost of vegetables intakes.
It can be eaten on its own as a main for healthy thought. Thus it can be eaten as a warm salad serve with roast chicken beef or lamb. Or if you are a vegetarian omit beef stock with vegetables stock.
4 Tbs olive oil, divided
1/2 bulb fennel, cut into bite size
200 g Israeli couscous
1 3/4 c beef stock
1/2 red capsicum, cut into bite size
1/4 green capsicum, cut into bite size
2 Tbs lime juice
2 garlic, minced and divided
1/2 small packet peppery and zesty baby rocket leaves
Himalayan Pink salt to taste
Pepper to taste
Heat 1 Tbs oil in a wok on high heat and then add 1 garlic. Next add fennel toss around for 2 minutes. Season with salt and pepper. Then add capsicums, toss around for about 2 minutes; add cherries and mix around for 1 minutes.
Once cook; transfer to a bowl and set aside with foil to keep heat in. Using the same wok heat 1 tbs oil on medium heat. Add couscous, season with salt and pepper; toss couscous for about 5 minutes until golden brown.
Then add stock and increase heat to high, bring to the boil. Reduce heat to medium low; cover and simmer until stock is absorbed and couscous is al dente about 10 minutes. See Note.
Remove from heat, add in rocket leaves and the cook vegetables. Mixed until combined well. Cover and allow to rest about 5 minutes until rocket leaves wilted and vegetables are heated all the way through.
In the meantime mix 2 Tbs oil, 2 Tbs lime juice and the remaining garlic and drizzle dressing on top. Serve warm.
Note: If couscous is too dry add more stock using tablespoon until consistency of silky texture with a bit chewy to eat.
Fennel can be eaten raw like fennel, oranges and pomegranate salad. You can use mushrooms as Sandra Rerecic or any stems vegetables: Brocollini or asparagus, peas or corn kernels.
You can even add meat in as well as vegetables. Cook your meat and vegetables first. Then cook your couscous. If meat and vegetables cool down heat in microwave to warm heat then mix in your couscous.