L.A. Food Scene, Recipes
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Israeli Couscous Sweet & Savory

I adore couscous in all its various sizes, but I really think the Israeli style which features a nice large round ball of semolina goodness, is definitely my fave. It’s got a great mouth feel and soaks up all sorts of flavors. Here is a super-easy, very flavorful approach to prepping couscous to go with my Moroccan Chicken or other middle eastern recipes.couscous on fire.jpg


2 cups couscous

2 tablespoons butter/ghee/coconut oil

1 minced shallot

1 cinnamon stick

1 bay leaf

zest of 1 lemon

fresh parsley

1/4 cup golden raisins

1/4 cup pine nuts




Start by melting the butter or ghee (clarified butter) (or a vegan fat like coconut oil if you prefer) in a medium-sized pot. Once the fat is melted, sautee a small diced shallot until softened, then toss in the couscous, and gently swirl the couscous around so that it gets a little golden and toasty. Once that’s done, add a cinammon stick, bay leaf, a pinch of salt, zest of one lemon, and 4 cups of chicken broth or water or veggie broth if you prefer. I also love to throw in a small handful of golden raisins, which plump up during the cooking. Cook the couscous over gentle heat until cooked through. Once the couscous is cooked,toss the bay leaf out and add a handful of freshly minced parsley. While the couscous is cooking, gently toast a 1/4 cup of pine nuts (pignoli) in a little pan over low heat. Sprinkle the pignoli nuts on top. Pile up on a plate and serve under a saucy dish, like my Moroccan Chicken.



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