•Store in a Dry Cool Place
•Makes about 5 cups.
Middle Eastern Couscous, also known as Israeli Couscous, is a tiny pasta pearl that is a versatile compliment to a variety of dishes because it absorbs flavors amazingly well. Unlike traditional Moroccan Couscous, Middle Eastern Couscous is toasted or "puffed" and about the size of a peppercorn with a light nutty flavor. The larger size of this couscous allows it to absorb flavors well, but at the same time it has a sturdy composition that gives it a chewy bite and makes it stand up to sauces. Couscous is made from durum wheat semolina flour that is moistened with water and rolled until little balls are formed. Middle Eastern Couscous is convenient and versatile, cooks in just 10 minutes and stays firm after cooking. Works perfect as a foundation for ethnic cuisine because it soaks in the flavors of surrounding ingredients amazingly well. It is especially tasty as a rice pilaf, but also adds substance to soups. Flavor with garlic and onion as a side dish to meats and poultry. It makes a fantastic salad ingredient, cooked and chilled. With curries and stir-frys, use these pearly morsels instead of rice. Serve with colorful marinated vegetables. Lemon is a unique Israeli Couscous flavor compliment! Use in place of rice.
Boil two cups of water with 1 teaspoon of salt in a small pot. Stir in 1 cup of couscous and boil for 5 minutes, stirring regularly. Turn of heat, then cover with a lid, and let sit for 5 additional minutes. Serve when ready.