The Sensitive Kitchen

Tuesday, January 26, 2010

International Couscous

The couscous is from Israel; the flavors are Southwestern; the name is a natural.

1 Tbsp unsalted butter
3/4 cup chopped onion
2 cloves garlic, minced
1 1/3 cups Israeli couscous
1 3/4 cups water or broth (I like Better than Bouillon)
1/2 tsp salt, less if using bouillon base
1/2 cup Trader Joe's Corn & Chile Salsa (to taste)
2 Tbsp minced cilantro
juice of 1/2 to 1 lime

Heat butter over medium heat in a saucepan. Allow it to melt, then to cook until it sizzles and froths. When it begins to turn brown and smells nutty, add the onion and garlic. Cook until softened. Add couscous; stir to coat well with butter. Add water, stirring to scrape up browned bits from bottom of pot. When pot comes to boil, cover and reduce heat to low. Simmer 12 minutes or until water is absorbed and couscous is chewy-firm. Stir in salsa, cilantro and lime juice. Serves 6 as a side dish.


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