Recipe from Candy Elzey for a Lakes book club
Ingredients
3 Tbs. olive oil
2/3 cup Israeli couscous
1/4 cup finely chopped shallot (from about 1 large shallot)
1-1/3 cups chicken broth
3/4 tsp. kosher salt
2 Tbs. golden raisins
1/3 packed cup fresh mint leaves, coarsely chopped (or parsley or cilantro)
1/4 cup pomegranate arils
3 Tbs. toasted salted pistachios, coarsely chopped
1-1/2 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
Preparation
In a small saucepan with a lid, heat 2 Tbs. of the oil over medium heat until shimmering. Add the couscous and shallot, and cook, stirring occasionally, until the shallot is tender and the couscous is lightly toasted, 3 to 4 minutes. Add the broth and salt, stir to combine, and bring to a boil. Cover, leaving the lid ajar, reduce the heat to low, and cook until the liquid is absorbed, about 12 minutes.
Remove the pot from the heat, stir in the raisins, cover, and let stand 5 minutes. Transfer the couscous to a serving bowl and let cool to room temperature. When the couscous has cooled, stir in the mint, pomegranate arils, pistachios, zest, and juice. Stir in the remaining 1 Tbs. oil, and serve.
3 Tbs. olive oil
2/3 cup Israeli couscous
1/4 cup finely chopped shallot (from about 1 large shallot)
1-1/3 cups chicken broth
3/4 tsp. kosher salt
2 Tbs. golden raisins
1/3 packed cup fresh mint leaves, coarsely chopped (or parsley or cilantro)
1/4 cup pomegranate arils
3 Tbs. toasted salted pistachios, coarsely chopped
1-1/2 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
Preparation
In a small saucepan with a lid, heat 2 Tbs. of the oil over medium heat until shimmering. Add the couscous and shallot, and cook, stirring occasionally, until the shallot is tender and the couscous is lightly toasted, 3 to 4 minutes. Add the broth and salt, stir to combine, and bring to a boil. Cover, leaving the lid ajar, reduce the heat to low, and cook until the liquid is absorbed, about 12 minutes.
Remove the pot from the heat, stir in the raisins, cover, and let stand 5 minutes. Transfer the couscous to a serving bowl and let cool to room temperature. When the couscous has cooled, stir in the mint, pomegranate arils, pistachios, zest, and juice. Stir in the remaining 1 Tbs. oil, and serve.
Candy’s Notes: Exchanged chopped dates for raisins. Doubled the recipe.
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