Sunday, December 29, 2013
This is a form of round pasta that is called Israeli couscous too. It is a very popular pilaf that is enjoyed in many Middle Eastern countries. I did not grow up with it in Iraq, but attempted to cook it and very much enjoy it cold or at room temperature as a meal by itself or a side dish.
2 cups dry pearl couscous
4 cups water
1 teaspoon salt
3 tablespoons olive oil
½ cup onion, chopped
¼ cup slivered almonds
¼ cup pine nuts
¼ cup dried sour cherries or dried cranberries
¼ cup golden raisins
½ teaspoon ground cinnamon
In a big pot, bring water to a boil and add salt. Put the couscous in and stir. Cook for 10 minutes. Remove from heat and pour in a colander to drain.
Heat oil in a sauté pan and sauté the onions for 1 minute. Add the nuts and sauté for another minute until lightly toasted. Add raisins and dry cherries and stir for 30 seconds. Remove from heat and add the couscous and stir.
Sprinkle the cinnamon and stir. Serve immediately or at room temperature.