Israeli Couscous is larger than its Moroccan counterpart and holds up under stewed chicken like a champ. Pea shoots are not compulsory.
Makes 4
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.
Serve immediately.