Israeli Couscous with Tomatoes
Israeli Couscous with Tomatoes. Israeli couscous with tomatoes is an amazing side dish full of flavor. Toasted pearl couscous is tossed with a burst tomato sauce and finished with a squeeze of lime for a delightful tang. I recently discovered Alison Roman and her amazing recipes, and quickly became obsessed.
Ingredients
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Prepare 2 cups of Israeli couscous
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It’s 3 tbsp of olive oil
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You need 3 1/2 cups of chicken broth (divided)
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Prepare to taste of Salt and pepper
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You need 1 pound of cherry tomatoes
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It’s 1/2 tsp of fish sauce
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Prepare 1/2 of lemon (juiced)
Steps
- Heat 2 Tablespoons olive oil in a large saucepan over medium-high heat. Once hot, add couscous and toast until fragrant, 5-6 minutes. Add 2 ½ cups chicken stock and a pinch of salt. Cover and simmer for 10 minutes..
- To a large skillet, add 1 Tablespoon olive oil and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes..
- Add remaining chicken broth (1 cup) and fish sauce. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is slightly thickened but still brothy, 3-5 minutes..
- Pull it off heat, stir in cooked couscous and lime juice and season with salt and pepper. Let sit a few minutes to allow broth to absorb. Season with additional salt and pepper and serve..
Israeli couscous, also known as Pearl for it's perfectly round and dainty appearance, is a nice way to add variety. Boiling the couscous in the tomato sauce cooks the pearls through while thickening the sauce. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Halvah apple pie apple pie brownie donut cheesecake. To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness.
