Cooks warm to Israeli couscous Trendspotting
Israeli couscous, a darling of chefs, is finally making its way into our home kitchens. A pasta shaped and marketed like a grain, it’s nothing like the couscous we already know and love.
Tiny, golden North African couscous is granular durum semolina, according to the site Epicurious. com, that’s steamed in a special pot called a couscoussière, or precooked so you just add boiling water or liquid, let it absorb and then fluff it up.
Israeli couscous is white and resembles tapioca. It was invented in the 1950s by the Tel Aviv company Osem. It’s a toasted pasta that’s cooked in boiling water — just like pasta — into a chewy, buttery carbohydrate. It can also be cooked like risotto. Look for Israeli couscous in gourmet shops ( like Sun Valley Fine Foods on Danforth Ave.) and bulk stores ( like Rube’s in St. Lawrence Market). Chicken With Artichokes & Israeli Couscous 3 Star Tested This fast and easy “ dinner for one” comes from Everyday Food, a recipe magazine from the kitchens of Martha Stewart Living. It’s a complete meal that takes less than 30 minutes to make. You can easily double it. 1 boneless, skinless chicken breast ( about 6 oz/ 170 g) Kosher salt + pepper to taste 1 tbsp all- purpose flour 4tsp olive oil 2 cloves garlic, thinly sliced 2green onions, green and white parts separated, thinly sliced 1/ 2 cup water 1/2 cup water-packed artichoke hearts, drained, rinsed, halved 4 oil-packed sun-dried tomatoes, drained, slivered 1/ 4 cup Israeli couscous PREPARATION: Place chicken between 2 sheets plastic wrap or waxed paper. With flat side of meat mallet or small skillet, pound to 1/ 2- inch thickness.
Season with salt and pepper. Dredge in flour, shaking off excess.
In medium skillet, heat 3 teaspoons oil over medium- high. Add chicken. Cook until golden brown and cooked through, about 2 minutes per side. Transfer chicken to warmed dinner plate. ( Cover loosely with foil to keep warm, if desired.) To pan, add garlic, white part of green onions and water. Cook, scraping up browned bits, 30 seconds. Add artichokes, sundried tomatoes and remaining 1 teaspoon oil. Season to taste with salt and pepper. Cook, stirring, until artichokes are heated through and sauce has reduced slightly, about 1 minute. Pour mixture over chicken.
Meanwhile, bring small pot of salted water to boil on high heat. Add couscous. Boil until tenderchewy, about 8 to 9 minutes. Drain. Toss with green parts of green onions. Serve alongside chicken. Makes 1 serving.