On a whim last fall I bought some Israeli pearl couscous. It looked interesting. I finally got around to cooking it up last month, and it wasn't quite what we expected. Pearl couscous had a much different texture than the little couscous I usually use. It was alright with the meal I had cooked, but we decided it needed a bit of something. Plain was just too plain.
A week or so later, this recipe for Spiced Raisin Pearl Couscous was posted on Very Culinary. It caught my attention because it uses pearl couscous. I got a chance try this recipe last night. I had no idea how it would come out or how it would go with leftover roast pork.
Well, it was delicious - a little sweet, a little spicy. We both had seconds. Then a friend of mine dropped in after dinner, and I gave her a small bowlful to taste-test. She really liked it, too. Three thumbs up.
I made half of the original recipe, as well as adjusted slightly for what I had on hand. But it was a quick, easy recipe. I'll be adding this to my recipe binder as soon as I get around to printing it out. I still have a bit more of the pearl couscous. I know what I'll be making with it!
Spiced Raisin Pearl Couscous and Orzo
1 teaspoon oil
1/2 large onion, finely diced
1/8 teaspoon salt
1 teaspoon garam masala
2 cups chicken broth
1 tablespoon butter
1/4 cup golden raisins
1/4 cup raisins
4 ounces pearl couscous
4 ounces orzo
Heat the oil in a large skillet with deep sides, or a pot. Add the onion
and a pinch of salt, and fry for 5 minutes until soft and
translucent. Add the garam masala, stir fry for 30 seconds, until
fragrant.
Add the chicken broth, butter, and raisins, and bring to a boil. Add the couscous and orzo.
Bring back to a boil, then cover the pan and lower the heat. Simmer
for 10 minutes, stir vigorously, then let it sit for an additional 5
minutes, covered.
Taste and add more salt if necessary and serve.
Enjoy!
hhhmmm....if only my husband would try this. Sounds yummy
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