Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Israeli couscous is toasted semolina pasta; each grain is about half the size of a green pea. Even in hot soup, this kind of couscous retains al dente firmness for a long time.
Ingredients[]
- 4 plum tomatoes, each cut into 8 wedges (about 3/4 pound)
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 cup finely chopped onion
- 1/2 cup uncooked toasted Israeli couscous
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 4 1/2 cups Rich Turkey Stock
- 1 (6-ounce) package fresh baby spinach
Directions[]
- Preheat oven to 450°.
- Combine tomato wedges and oil on a baking sheet lined with foil, tossing well to coat.
- Bake at 450° for 15 minutes or until tender and lightly browned.
- Melt butter in a large saucepan over medium-high heat.
- Add onion and sauté 3 minutes.
- Add couscous, curry, salt, and garlic; sauté 3 minutes.
- Add tomato wedges and stock, and bring to a boil.
- Reduce heat, and simmer 7 minutes or until couscous is almost tender.
- Stir in spinach, and cook 2 minutes or just until spinach silts.
Yield: 4 servings (serving size: 1 1/2 cups)