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Risotto-style Israeli Couscous

Substitute 1 teaspoon chopped garlic for onions or shallots. You can substitute any liquids or seasonings you like; the basic ratio is 1 cup couscous to 2 cups liquid.

2 tablespoons butter or olive oil
2 tablespoon finely chopped shallots or onions
1 cup Israeli couscous
2 cups chicken stock, about

Melt butter or olive oil in a saucepan. Add shallots or onions. Cook shallots, onions (or garlic) until softened and translucent, but not browned, about 5 minutes.

Add Israeli couscous, stir to coat, and cook for 1 minute, stirring to prevent burning or sticking.

Add 1 1/2 cups vegetable stock or water. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 10 to 12 minutes, adding liquid as the mixture becomes thick.

Taste couscous; if it is not yet tender after liquid is absorbed, add another 1/4 to 1/2 cup of liquid and simmer until tender.

Remove from heat and let sit, covered, for a few minutes. Makes 4 servings.

Thursday, March 22, 2001



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