I've always loved regular couscous...but Israeli couscous (also known as pearl couscous) takes it up a notch! I've never made Israeli couscous before last night...I've only had it in restaurants. Below is how I served it last night: as a side dish to my smoked salmon recipe.
2 cups of Israeli Couscous
1 tsp of salt
1 Tbsp. of fresh or dried dill
3 large handfuls of fresh baby spinach
1/2 cup of chicken broth
olive oil to drizzle
First, bring 2.5 cups of water to a boil.
Add 1 tsp of salt and the couscous.
Cover and cook, stirring occasionally, for 8 minutes. After the 8 minutes, your couscous should have absorbed the liquid and be puffed up. Turn heat to low.
Now stir in 1 Tbsp of Dill and the chicken broth
Working with a handful at a time, put the spinach in the couscous, stir around and put the lid back on for a minute or so until it wilts down. Continue with the remaining spinach.
Drizzle 1-2 Tbsp of olive oil over the couscous and squeeze the juice of 1 lemon on top.
Stir it up and serve hot as a side dish!
What would I have done differently? I saw a recipe where they added roasted tomatoes and garlic. I may have to try that next time!