Toasted Israeli Couscous with Olives and Golden Raisins
By Marge Perry and David Bonom. Toasted Israeli couscous, which is sometimes referred to as pearly couscous has a slightly nuttier flavor and chewier texture than either couscous or pasta, thanks to its shape. It works equally well served warm or in at room temperature.
INGREDIENTS
- 3 tbsp olive oil, extra virgin
- 1 medium onion, chopped
- 1 cup couscous, pearl or Israeli
- 3 cloves garlic, minced
- ½ cup golden raisins
- 1 cup stuffed green olives, halved and boiled until tender
- 2 tbsp fresh parsley, chopped
- ½ tsp salt
- ⅛ tsp black pepper, ground
DIRECTIONS
- Heat the oil in a 2-quart saucepan over medium-high heat. Add the onion and cook until slightly softened, 3-4 minutes.
- Add the couscous and cook until lightly browned, about 3-4 minutes. Stir in the garlic and raisins and cook, stirring often, until raisins soften slightly, 2 minutes.
- Add 1 1/3 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and stir in the olives, parsley, salt and pepper.