Toasted Israeli Couscous with Olives and Golden Raisins

Toasted Israeli couscous, which is sometimes referred to as “pearly couscous”, has a slightly nuttier flavor and chewier texture than either couscous or pasta, thanks to its shape. It works equally well served warm or in at room temperature.

By Marge Perry & David Bonom

Yield: 4-6 Servings
Course: Side Dish

Ingredients

3 tablespoons extra virgin olive oil1 medium onion, chopped1 cup pearl or Israeli couscous3 garlic cloves, minced3 tablespoons extra virgin olive oil1 medium onion, chopped1 cup pearl or Israeli couscous3 garlic cloves, minced1/2 cup golden raisins1/3 cup pimento stuffed green olives, halved2 tablespoons fresh parsley, chopped1/2 teaspoon salt1/8 teaspoon ground black pepper1/2 cup golden raisins1/3 cup pimento stuffed green olives, halved2 tablespoons fresh parsley, chopped1/2 teaspoon salt1/8 teaspoon ground black pepper

Directions

Ingredients

Heat the oil in a 2-quart saucepan over medium-high heat. Add the onion and cook until slightly softened, 3-4 minutes. Add the couscous and cook until lightly browned, about 3-4 minutes. Stir in the garlic and raisins and cook, stirring often, until raisins soften slightly, 2 minutes. Add 1 1/3 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and stir in the olives, parsley, salt and pepper.