Saturday, May 10, 2008

Israeli Couscous

I love me some couscous! It makes such a great side dish with almost anything.

Here is are fun facts about Israeli Couscous:

Israeli couscous is a version of North African Berkukes, introduced by immigrants from various parts of North Africa in the early 1950s, and Levantine Maghrebiyya common in Palestine, Jordan, Syria and Lebanon. Couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia. Unlike North African couscous, it is not semolina, but rather a toasted mixture of bulgur and flour.

Here's a great recipe you can use with fish or simply by itself. Nosh on!


Israeli Couscous with Feta and Cucumber

Kosher salt and pepper
1 ½ cup Israeli couscous
1 cucumber, seeded, sliced, and quartered
1 cup of feta cheese
½ cup pecans (optional)
2/3 cup red-wine vinegar
1 tablespoon extra virgin olive oil

1) In a medium pot of boiling salted water cook couscous for 5 to 6 minutes. Drain and cool by running under cool water
2) Transfer couscous to a large bowl. Add cucumber, feta, vinegar, oil, and pecans. Season with salt and pepper to taste. Toss till everything is combined.

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