Jerusalem: A Cookbook
Tags: whole grain couscous
Recipe Reviews
Zosia from Toronto, ON
Excellent couscous recipe…..plump, twice-steamed pasta with crispy bits for textural contrast and great flavour provided by a simple tomato onion sauce.
The simple sauce is prepared in the time it takes for the initial “cooking” of the couscous in hot stock. Everything is combined and placed in a pan for the couscous to steam again and form a crispy crust on the bottom. I used only 1 tbsp of oil for this second stage of cooking but didn’t cook it quite long enough – of course, I only realized this once I had inverted the couscous onto the serving plate, which once done, cannot be undone – so my crust was not as brown and crispy as I would have liked.
Delicious and according to family, a welcome change from the plain or fruit&nut couscous dishes I’ve been serving for years!
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