Spiced Israeli couscous

Spiced Israeli couscous

By
From
Feasting
Serves
4-6
Photographer
Elisa Watson

A tasty side dish that goes well with just about anything: try Fish stew with turmeric aioli or any meat dish.

Ingredients

Quantity Ingredient
50ml grapeseed oil
1 large onion, finely diced
1 garlic clove, crushed
2 lemons, zest
dried chilli flakes, a pinch
60g green sultanas (golden raisins)
saffron threads, a pinch, soaked in 1 tablespoon tepid water
1 orange, juice
1 1/2 teaspoons sweet smoked paprika
250g couscous
625ml chicken stock, or water

Method

  1. Heat the oil a large saucepan over medium–low heat. Add the onion, garlic, lemon zest, chilli flakes and sultanas. Sweat for 20 minutes, stirring occasionally, until the onion is soft and golden. Add the saffron in its soaking water, along with the orange juice and paprika. Cook for another 5 minutes.
  2. Pour the chicken stock or water into a small saucepan and bring to the boil.
  3. Mix the couscous into the onion mixture, then add the boiling chicken stock or water. Cover the pan with a lid, and continue cooking for 8–10 minutes, until the couscous is fluffy and has absorbed almost all the liquid.
  4. Remove from the heat and loosen the couscous with a fork.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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