israeli couscous with garam masala and pine nuts
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks in 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). Here is mine: http://www.justapinch.com/recipes/sauce-spread/seasoning-mix/easy-garam-masala-spice-mix.html?p=7
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1 - shallot, peeled and minced
- 1 large carrot, shredded
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 1/4 cups chicken broth
- 1 cup israeli pearl couscous
How To Make israeli couscous with garam masala and pine nuts
-
Step 1Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN. Set aside to cool.
-
Step 2In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
-
Step 3Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
-
Step 4Remove from heat and let stand 5 minutes. Fluff with fork.
-
Step 5Put in serving bowl and sprinkle with toasted pine nuts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Sides
Ingredient:
Pasta
Culture:
Mediterranean
Method:
Stove Top
Keyword:
#Pearl couscous
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes