These mammoths are not your average little couscous grains.
I don’t know about you, but I’m a huge fan of Mediterranean food. But, I’ll be honest - before this, I’d never had couscous of this size. If you’ve ever had traditional couscous before, it was most likely in the form of a much smaller, circular and fluffy grain with some raisins or other mediterranean flavours mixed into it. However, these guys are about the size of a pearl and are known as “Israeli couscous”. They’ve got a bit of a bite to them, are a lot chewier and have wayyyyy more flavour. (Clearly, they’ve become a new favourite!)
Try mixing up your grains this week by prepping a large batch of Israeli couscous and getting creative by pairing it with your favourite proteins and sides. I promise, you won’t regret it.
Recipe available below!
2 cups israeli couscous
2.5 cups chicken stock (or veggie stock)
1-2 tsp oregano
Salt and pepper (to taste)
Lemon juice (if desired)
Place couscous and stock in a medium saucepan. Bring to a boil.
Once boiled, reduce heat and let simmer until couscous has soaked up all the liquid.
Season with oregano, salt and pepper, then fluff up with a fork.
Serve warm, or let cool and place in a storage container for later. (Note: Couscous has a tendency to clump together once cooled. I like adding a touch of water to the portion I reheat so that it never dries out.)