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Israeli Couscous Pilaf
Israeli couscous has an interesting history. It was created in response to the food rationing that took place in Israel in the 1950s. Jews migrated en masse to Israel and there was a problem providing people with rice. Prime Minister David Ben-Gurion needed to find an alternative so Israeli couscous was invented. It is made of the same material as pasta, but shaped to look and feel like rice. Today, rice is readily available throughout Israel, but couscous has become a part of the local culture. Over the years, many amazing Israeli couscous recipes have developed, and here is one for you to try at home with our first video recipe 
Ingredients
chicken stock
1 ¼ Cup
Dead sea Salt
Ground cardamon
¼ teaspoon
Ground cinnamon
pinch
Saffron threads
Generous pinch
Israeli Olive oil
1 Tbsp
Finely chopped yellow onion
1/2
Israeli couscous
1 Cup
Toasted pine nuts
2 Tbsp
Cranberries
2 Tbsp
Finely chopped mint
2 Tbsp
Instructions
Step 1
Combine the stock, salt, cardamom, cinnamon, and saffron in a small saucepan and bring to a simmer over medium heat.
Step 2
Heat the oil in a large saucepan over medium heat. Add the onion and sauté until golden brown, about three minutes. Add the couscous and cook, stirring, until lightly toasted, about one minute.
Step 3
Carefully add the stock to the pan and stir to combine. Cover the pan and simmer over medium-low heat until the liquid has been absorbed and the couscous is tender, eight to ten minutes. Remove the pan from the heat, remove the lid, and fluff the couscous with a fork. Let stand for five minutes
Step 4
Stir in the pine nuts, cranberries, and mint. Serve warm or at room temperature.
Recipe made with our
-30%
424 Salt110 gr
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