ISRAELI COUSCOUS WITH GARAM MASALA AND PINE NUTS
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks in 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of...
Provided by Mikekey *
Categories Pasta Sides
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN. Set aside to cool.
- 2. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
- 3. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
- 4. Remove from heat and let stand 5 minutes. Fluff with fork.
- 5. Put in serving bowl and sprinkle with toasted pine nuts.
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