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Couscous, Sephardic-Style (P, TNT)
Source: Unknown
Yield: About 5 cups

1 package or box of couscous
1 large onion, chopped
2 cloves garlic, finely minced
1/2 cup carrots, finely shredded
1/2 cup red pepper, cubed small
1/4 cup currants
1/4 cup almonds or whole pine nuts, sliced
1/4 cup fresh parsley, chopped or minced
Water, several cups
Olive oil, for sautéing
1 tablespoon pareve "chicken" broth powder
Black pepper, ground to taste
1 tablespoon lemon juice (optional)

In a large skillet over medium heat, pour in just enough oil to lightly coat, dump in the onion, carrots and red pepper. Stir-fry until onion is golden, and then add the garlic and currants. Fry another 1 to 2 minutes.

Add the couscous. Stir everything around until well mixed and add about 3 cups of water and 1 tablespoon of the pareve soup powder. Add enough water to cover the couscous mixture, if 3 cups is not enough! Lower heat to a low setting and simmer until the couscous has absorbed all the liquid. This only takes perhaps 5 to 10 minutes so you need to stay by the skillet and stir as the liquid decreases so as not to have the mixture stick to the pan and burn.

When the mixture is dry enough that the couscous is separating into pellets, take the skillet off the burner and pour into serving dish or container. Taste to see if you want to add salt. Add a sprinkling of pepper to taste. Add 1 tablespoon lemon juice especially if you are serving this cold.

Sprinkle with almonds.

Poster's Notes:
If there is leftover couscous, I zap it in the microwave with cut up leftover chicken and string beans for a nice casserole meal.

Posted by Rochelle Eissenstat

Nutritional Info Per Serving: N/A