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Israeli Toasted Couscous 500 g Epigrain
If you already love couscous, you will appreciate Israeli Toasted Couscous. Toasted Israeli Couscous is cooked like pasta and has a nutty and slightly chewy texture, similar to barley, when cooked. It is traditionally served as a substitute for rice and is delicious prepared like a Greek salad with fresh vegetables. Toasted Israeli Couscous is superb when combined with cooked asparagus or mushrooms, dried fruit and toasted nuts, or in a pilaf-style side dish to serve with lamb, chicken or grilled salmon.
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Ingredients
wheat flour
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Course
- CLASSIC ISRAELI TOASTED COUSCOUS – If you’re already in love with couscous, you will certainly appreciate this Israeli Toasted Couscous. Toasted Israeli Couscous is cooked like pasta and has a nutty and slightly chewy texture, similar to barley, when cooked.
- HOW TO COOK FLUFFY COUSCOUS – Add 1 tablespoon of oil to a pot over medium heat. When the oil is hot, add 1 cup couscous and stir to coat. Cook until lightly toasted and golden brown, about 2 minutes, then simmer the couscous with 1½ cups water or broth until liquid is absorbed and the couscous is cooked through, about 10 minutes, then fluff with a fork. Feel free to add aromatics while browning your couscous in oil to enhance the flavour.
- A VERSATILE KITCHEN STAPLE – Easy to store, quick to prepare, and super versatile. Israeli toasted couscous can be used and cooked like pasta or rice. Add to soups or salads, or make a savoury pilaf or chilled grain salad. Proudly a product of Canada.
- USAGE IDEAS – It is traditionally served as a substitute for rice and is delicious prepared like a Greek salad with fresh vegetables. Toasted Israeli Couscous is superb when combined with cooked asparagus or mushrooms, dried fruit and toasted nuts, or in a pilaf-style side dish to serve with lamb, chicken or grilled salmon.
- HEALTH BENEFITS – Couscous contains mostly carbohydrate as it’s made from semolina, but it also contains quite good levels of protein and fibre with very little fat and no salt. Nutritionally, couscous contains some calcium, magnesium, iron and zinc, as well as some of the B vitamins and vitamin E.
COOKING INSTRUCTIONS: Add 1 tbsp of oil in a pot over medium heat. Add 1 cup of Israeli couscous, cook and stir until lightly toasted. Add 1 1/2 cups of water or broth and simmer until liquid is absorbed and cooked through, about 10-15 minutes. Fluff with fork and enjoy.