Israeli Couscous
source: sister
ingredients
1 shallot diced (or half an onion diced shown)
1 cup israeli couscous
1 1/2 cup vegetable stock
1 stock of celery chopped
1 clove of minced garlic
1 tbsp grated parmesan
1 tsp chopped parsley
juice of 1/2 a lemon
pepper to taste
i tbsp olive oil
ingredients
1 shallot diced (or half an onion diced shown)
1 cup israeli couscous
1 1/2 cup vegetable stock
1 stock of celery chopped
1 clove of minced garlic
1 tbsp grated parmesan
1 tsp chopped parsley
juice of 1/2 a lemon
pepper to taste
i tbsp olive oil
method
- in a small pan; brown shallots in olive oil
- add garlic and celery and brown for one more minute
- add in couscous to the pan and toast it for about three minutes
- add vegetable stock and pepper
- stir and bring to a boil; then cover and bring gas to simmer and cook for about ten minutes
- take off the gas and mix in lemon juice and parsley
- serve hot with parmesan cheese and black pepper sprinkled on top
- in a small pan; brown shallots in olive oil
- add garlic and celery and brown for one more minute
- add in couscous to the pan and toast it for about three minutes
- add vegetable stock and pepper
- stir and bring to a boil; then cover and bring gas to simmer and cook for about ten minutes
- take off the gas and mix in lemon juice and parsley
- serve hot with parmesan cheese and black pepper sprinkled on top
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