Be the first to Large-grain or medium-grain couscous can be used in this easy pilaf recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 small onion, cut into 1/4-inch dice
- 3/4 teaspoon ground cumin
- Pinch of cayenne pepper
- 2/3 cups Israeli couscous, or one 10-ounce box medium-grain couscous
- 1-1/4 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 2 Tablespoons fresh flat-leaf parsley, coarsely chopped
Preparation:
If using Israeli couscous, bring 2-1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2-1/4 cups.
Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve with Shrimp and Scallop Stew.
Yield: 4 servings
Recipe Source: The Martha Stewart Living Cookbook by Martha Stewart Living Editors (Clarkson N. Potter)
Reprinted with permission.
Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve with Shrimp and Scallop Stew.
Yield: 4 servings
Recipe Source: The Martha Stewart Living Cookbook by Martha Stewart Living Editors (Clarkson N. Potter)
Reprinted with permission.
