So, I have heard about Israeli Couscous. I have read about it. And this week, I found it in the store. So I said, what the heck. Lets try it.
First, it is not couscous. It is more like orzo - except round. Kind of like little tapioca pearls. Except it is pasta. Second, you actually have to cook it, not just rehydrate it. Originally, according to wikipedia, it was created as a rice substitute. But it's not rice, it's pasta.
So, I made it like rice - more specifically, like a risotto.
I started with this recipe - which in turn got it's start from Martha Stewart.
Ingredients1 tbs olive oil
1 cup Israeli couscous
4 garlic cloves, smashed and minced
1 can white beans, drained and rinsed
1 lb raw, peeled shrimp (I used 40 count)
1 medium onion, small dice
1 can diced tomatoes, diced
1 tbs Penzey's Italian seasoning
1/2 cup dry white wine, such as Sauvignon Blanc
2 cups vegie stock
1 bag (12-16 oz) frozen peas, thawed
1 lemon, cut into wedges, for serving
1. Heat oil in a large skillet over medium-high heat. Add onions, cook till just about browning. Add garlic. Cook for 2 more minutes. Add couscous and seasoning, cook, stirring, for 5 minutes. You are getting some color on the couscous.
2. Deglaze with the white wine. After the wine is absorbed, add the vegie stock. Add beans. Now if you were doing it right, the stock would be hot and you would add it 1/2 cup at a time until the pasta absorbed it, then add more. Phooey. To much work. Dump it all in. Add tomatoes. Cover, cook on medium heat for 14 minutes..
3. Stir in peas and shrimp, cook until shrimp turn pink (don't over cook) Serve immediately with lemon.