Israeli Couscous is one of my favorite basics for a quick meal. Since it is Spring, I’ve combined it with fresh asparagus, onion, pine nuts, raisins, and lemon zest for a quick, one pan meal. I prefer simple meals lately, less mess and yet I want something healthy. I even like this cold the next day. Plus, I recently purchased my first Le Creuset Dutch Oven. Yea, I actually have an original Descoware made in Belgium. But, after 45 years, the enamel is starting to come off inside. So I wanted to try out my new dutch oven — Israeli Couscous and asparagus seemed like a good idea.
What is Israeli Couscous?
Israeli couscous is sometimes called pearl couscous, Jerusalem Couscous or ptittim. An Israeli company made this larger couscous, shaped in small balls, in the 1950s when supposedly rice was scarce. It is larger than traditional couscous but basically has the same ingredient — wheat flour. The small balls of wheat flour are toasted and then packaged. Israeli Couscous has a chewy consistency and goes with a variety of vegetables or meats. It cooks faster than rice.
Israeli Couscous and Asparagus
1/2 large sweet onion, chopped
1 bunch of fresh asparagus, cut into small 1/2 inch pieces
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/4 cup pine nuts
1 – 8 oz box of Israeli (pearl) Couscous
1 and 3/4 cup chicken broth
zest of 1/2 lemon
1/4 cup raisins
1 tsp parsley
salt and pepper to taste
In a large pan or Dutch oven, add 1 Tablespoon Olive oil and heat lightly. Add chopped onions and saute until tender. Add sliced asparagus and stir to saute together. Add pine nuts and saute. Add pearl couscous and brown slightly. Now add chicken broth, bring to a boil, cover pan and simmer on low for about 10 -12 mins, until liquid is absorbed. Turn off the heat, add raisins, lemon zest, parsley and stir.
Serve.
