Thursday, July 24, 2008

Curried Israeli Couscous

Curried Israeli Cous Cous
1 - 8.8 oz. bag Israeli couscous
2 1/2 cups low sodium chicken or vegetable broth
4 Tbs. extra virgin olive oil
1 cup chopped onions
1 or 2 jalapeno peppers, seeds removed and then diced finely
3/4 cup golden raisins
1 cup baby white corn
3 Tbs. Jamaican curry powder (or more to taste)
pinch of salt and pepper
1/4 cup fresh cilantro, chopped

Prepare the couscous according to directions on bag, but substitute low sodium chicken or vegetable broth for the water. Once made, transfer couscous to a large mixing bowl and set aside.

In a separate saucepan, heat oil and add onions, jalapeno peppers, raisins, corn and curry powder. Cook 5 minutes on low heat, stirring often. Add salt and pepper to taste. Cook until heated through. Pour the curry mixture over the couscous. Stir well. Add the chopped cilantro. Toss well. Serve at once or chill for use later. Personally, I think it tastes best the second day, served cold, after the flavors have all had time to really come together.

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