How To Cook Israeli Couscous Plain
In a medium sized saucepan over medium high heat heat 2 tablespoons olive oil.
How to cook israeli couscous plain. Cook until lightly toasted and golden brown about 2 minutes then simmer couscous with 1 cups water or broth until liquid is absorbed and the couscous is cooked through about 10 minutes then fluff with a fork. Simmer the grains stovetop covered for about 10 minutes. When the oil is hot add 1 cup couscous and stir to coat.
Boil the water separately in a kettle water bar or separate pot add the israeli couscous to the onion and sauté for 3 4 minutes stirring occasionally. The grains fluff up just slightly and like barley they have more an al dente mouth feel when done cooking. To prepare israeli or pearl couscous you ll need about 1 1 4 cups of water or vegetable broth for every 1 cup of dry grain.
Add the couscous and chopped nuts to the oil in the pan. Stir continually until the couscous and nuts toast to a light golden brown. Stir the couscous and nuts continuously to prevent them from burning.
Cook the couscous and nuts for 7 minutes.