When we lived in Chicago we became obsessed with Israeli couscous. It has large grains, unlike traditional couscous, and is such a quick and tasty alternative to rice. When we moved to Long Island, it was not as readily available . We searched EVERYWHERE and finally found it at a Mediterranean restaurant in Great Neck (almost 1 hour away!). Thank goodness it has regained its popularity. Trader Joe’s has a great blend available which has Israeli couscous with red quinoa, split dried garbanzo beans, and orzo. I used it to make this side dish.
- 1 T olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 to 1/2 cup frozen, chopped spinach or kale
- crushed red pepper flakes, to taste
- kosher salt and freshly ground pepper
- 1 3/4 cup chicken stock
- 1 1/4 cup israeli couscous or Trader Joe’s Harvest Grain Blend
- Sauté onion, garlic, and greens in olive oil over medium heat until onion is softened. Season to taste with red pepper flakes, salt and pepper.
- Add chicken stock and bring to a boil. Add couscous, cover, and reduce heat to low. Cook for 10 minutes.
thebrookcook 