Israeli Couscous is larger than its Moroccan counterpart and holds up under stewed chicken like a champ. Pea shoots are not compulsory.
1 TBSP neutral oil
1 TBSP butter
1/2 cup onions, small dice
3 cloves of garlic, thinly sliced
1.5 cup Israeli couscous
2 1/4 water or stock
1 tsp salt
1/4 tsp of black pepper
1 cup pea shoots 1” length
1/2 tsp lemon zest
2 TBSP parmesan, grated
Set range at medium-high. In a stock pot or large soup pot, melt the oil and butter and sweat the onion and garlic – about 3 minutes.
Add the couscous to the pot.
Toast the couscous until brown, stir every half a minute or so. Toasting the couscous cooks the starches on the exterior of each ball and helps to keep them separate from each other.
Add water and stock. S&P bring to a simmer. Cook for 10 minutes. Stir occasionally and gently keep the couscous from sticking to the bottom of the pot.
Remove from heat, fold in pea shoots, lemon zest, and Parmesan.