Name: Israeli Couscous
Yield: 6 - 8 servings
Ingredients: Kosher salt, to taste; 1 pound (2⅔ cups) pearl or Israeli couscous; 1 tablespoon olive oil; 1 small shallot, finely chopped; Freshly ground black pepper, to taste; 2 scallions, thinly sliced; ½ cup finely chopped mint; ½ cup finely chopped basil; ¼ cup finely chopped parsley; 1½ tablespoons finely chopped preserved lemon rind

Ingredients

Yield: 6 - 8 servings

Kosher salt, to taste
1 pound (2⅔ cups) pearl or Israeli couscous
1 tablespoon olive oil
1 small shallot, finely chopped
Freshly ground black pepper, to taste
2 scallions, thinly sliced
½ cup finely chopped mint
½ cup finely chopped basil
¼ cup finely chopped parsley
1½ tablespoons finely chopped preserved lemon rind

SidesVegetarianVeganPareveQuickEasyShabbat

Preparation

Step 1

Bring a 4-quart pot of generously salted water to a boil over high heat. Add the couscous and cook until tender, 5 to 7 minutes. Drain in a colander and shock in cold water to stop the cooking process and rinse off any extra starch. Transfer the couscous to a large bowl.

Step 2

Heat the oil in a small sauté pan over medium heat. Add the shallots and sweat until softened and just translucent, 2 to 3 minutes. Season the shallots with salt and pepper and add to the couscous along with any remaining olive oil in the pan.

Step 3

Add the remaining ingredients to the couscous and toss to coat. Season to taste and serve at room temperature with the sliced tuna steaks.

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Ingredients

Preparation

Step 1

Step 2

Step 3

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