Lemon-Pistachio Israeli Couscous in freshly ground black pepper.
- ½ preserved lemon
- ¼ cup flat-leaf parsley, chopped
- ½ cup flat-leaf mint, chopped
- 2 tablespoons unsalted butter, at room temperature
- ½ cup diced dried fruit, chopped (used a combination of dried cherries, cranberries, raisins, apricots)
- ½ cup roasted unsalted pistachios, lightly chopped
- ¾ teaspoon fine sea salt or kosher salt
- Freshly ground black pepper
- ½ teaspoon ground cinnamon
- 1½ cups plain dried Israeli (pearled) couscous (can be found at Trader Joe’s, or orzo is a good substitute)
- 3 cups boiling water
- 1 tbs olive oil
For Fried Garlic and Onion Topping
- ½ onion, diced
- 3 cloves of garlic, thinly sliced
Directions for Israeli Couscous
- Trim the stem end from the preserved lemon and cut it into quarters; use half of the lemon. Scrap off the pulp from the lemon rind and discard of it. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, mint, butter, dried fruit, pistachios, salt and cinnamon.
- Add couscous to a pot over medium high heat, toast for 3-5 minutes, until the couscous begins to brown. Add 3 cups of boiling water and olive oil to the couscous, turn heat up to high, cook for 5 minutes. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
Directions for Fried Garlic and Onions Topping
- Put a medium-size sauté pan over high heat. Once the pan is hot, add olive oil and spread around pan. Add garlic and onions and fry for about 5 minutes, until they have a nice golden brown, stirring frequently. Add on top of couscous
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- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Mediterranean
Keywords: Thanksgiving meal, Israeli couscous recipe, Mediterranean recipe