delicious and very easy-to-make Israeli Couscous recipe and photo were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA. Karen likes to serve this dish with her
Asian Chicken with Citrus.
Pasta Hints and Tips
Iraeli Couscous with Lemon
Yields: 4 servings
Prep time: 10 min
Cook time: 10 min
3 to 4 cloves fresh
1 tablespoon butter
1 1/4 cups chicken stock
(use homemade if you have it)
1 cup Israeli Couscous*
Juice from one freshly-squeezed lemon
2 to 3 fresh parsley sprigs
, remove leaves and rough chop
* A Mediterranean tiny
toasted pasta made of crushed and steamed semolina.
large pot over medium-high heat, sauté onion and garlic in butter until
chicken stock and bring just to a boil; reduce heat to medium and add
Israeli Couscous. Cover pot; reduce heat to low and let simmer approximately
8 to 10 minutes, stirring occasionally until done. Remove from heat.
Add lemon juice and parsley; stir to combine.
Makes 4 servings.