In the past, I’ve come across recipes calling for Israeli couscous. I finally found some and realized that the only couscous I know how to cook is the instant variety such as Near East brand.
So, I ask: Does anyone know how to prepare Israeli couscous-
Do you boil like pasta and drain off the excess water- how long does it take?
Do you treat it like rice or barley with a specific water to couscous ratio and the water is all absorbed- what is the ratio?
Thanks!
(Of course I can’t find the recipes that started my search for this stuff in the first place and epicurious.com and all my cookbooks are strangley quiet on the subject…)
No, you cook it like rice - not quite 1.5 parts liquid to 1 part pearl couscous. I usually do a bag of couscous (12 oz - just over 2 cups) to 2 3/4 cups chicken broth. Toast the couscous first in a little oil, then add the liquid and some salt. Bring it to a boil, then turn all the way down as low as you can get it, cover, and simmer for 10 minutes. Then remove it from the heat and let it stand another 10 minutes before fluffing and serving. Instructions should be on the bag or box.