Changes: Herbed Israeli Couscous

Latest revision as of 13:24, 5 February 2011

Description

This recipe yields 8 servings.

Ingredients

3 tbsp butter
1 onion finely diced
1 lb Israeli couscous (sold in middle eastern markets)
sea salt to taste
freshly-ground black pepper to taste
4 cup vegetable or chicken stock - (to 6) (or water)
1 tbsp chopped Italian parsley
2 tsp chopped fresh tarragon
1 tbsp chopped fresh chervil

Directions

Heat a 4-quart saucepan over medium-high heat.
Add the butter and cook until it bubbles and turns brown on the edges.
Add the onion and cook until tender and golden, about 5 minutes.
Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often.
Season with salt and pepper.
Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto.
Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly.
Cook until the couscous is tender, about 40 minutes.
Remove the pan from the heat and fold in the parsley, tarragon and chervil.
Season to taste with salt and pepper.

@@ Line 1: / Line 1: @@
+{{Wikifiedrecipe}}
-[[Image:image.jpg|right|thumb|]]
-==Description==
+== Description ==
 This recipe yields 8 servings.
-==Ingredients==
+== Ingredients ==
-* 3 tbl butter
+* 3 tbsp [[butter]]
-* 1 x onion finely diced
+* 1 [[onion]] finely diced
-* 1 lb Israeli couscous (sold in Middle Eastern markets)
+* 1 lb [[big couscous|Israeli couscous]] (sold in middle eastern markets)
-* Sea salt to taste
+* [[sea salt]] to taste
-* Freshly-ground black pepper to taste
+* freshly-ground black [[pepper]] to taste
-* 4 cup vegetable or chicken stock - (to 6) (or water)
+* 4 cup [[vegetable stock|vegetable]] or [[chicken stock]] - (to 6) (or [[water]])
-* 1 tbl chopped Italian parsley
+* 1 tbsp chopped [[Italian parsley]]
-* 2 tsp chopped fresh tarragon
+* 2 tsp chopped fresh [[tarragon]]
-* 1 tbl chopped fresh chervil
+* 1 tbsp chopped fresh [[chervil]]
-==Directions==[[Category:bergamot Recipes]]
+== Directions ==
 # Heat a 4-quart saucepan over medium-high heat.
-# Add the butter and cook until it bubbles and turns brown on the edges.
+# Add the [[butter]] and cook until it bubbles and turns brown on the edges.
-# Add the onion and cook until tender and golden, about 5 minutes.
+# Add the [[onion]] and cook until tender and golden, about 5 minutes.
-# Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often.
+# Add the [[couscous]] and cook until hot and starting to toast, about 5 minutes, stirring often.
-# Season with salt and pepper.
+# Season with [[salt]] and [[pepper]].
-# Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto.
+# Add 2 cups of the stock or [[water]] and cook until the liquid is absorbed, stirring as you would risotto.
-# Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly.
+# Continue to add liquid slowly, waiting for the [[couscous]] to absorb the liquid before adding more, stirring regularly.
-# Cook until the couscous is tender, about 40 minutes.
+# Cook until the [[couscous]] is tender, about 40 minutes.
-# Remove the pan from the heat and fold in the parsley, tarragon and chervil.
+# Remove the pan from the heat and fold in the [[parsley]], [[tarragon]] and [[chervil]].
-# Season to taste with salt and pepper.
+# Season to taste with [[salt]] and [[pepper]].
+[[Category:Chicken stock and broth Recipes]]
+[[Category:Couscous Recipes]]
 [[Category:Israeli Recipes]]
-[[Category:borage Recipes]]
+[[Category:Recipes that need photos]]
+[[Category:Tarragon Recipes]]