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Couscous, Israeli (M/P, TNT)
Source: My mother-in-law, Sima Amrani, may her memory be a blessing
Serves: 4

1 bag Israeli couscous (Osem, available in the US in Middle Eastern markets)
1 tablespoon oil
1 medium onion, chopped fine
1 can mushroom pieces or a handful of chopped fresh mushrooms
1 teaspoon chicken soup powder (or pareve equivalent)
salt and pepper to taste
Optional Ingredients:
chopped up red and green bell pepper for color

Heat oil in medium saucepan, sauté onions until soft.

Add mushrooms and sauté for an additional 1-2 minutes, if using peppers, add shortly after the onions and sauté until softened.

Add couscous to pan, and mix with the vegetables, adding a little more oil if required. Sauté briefly, add chicken soup powder, water to cover, plus one additional cup.

Bring to a boil, reduce heat, cover and simmer until the water is absorbed and the pasta is tender. Check during cooking and stir as water tends to absorb quickly and the couscous gets stuck to the bottom of the pan if additional water is not added. Taste and season with salt and pepper, if required. Fluff with fork and serve.

Poster's Notes:
This is a very forgiving dish, it can be kept warm on Friday night in a warm oven and simply fluffed again before serving. Also reheats well.

Posted by Judith Amrani

Nutritional Info Per Serving: N/A