To me Israeli couscous looks like and almost has the same texture as fish eggs. Obviously this is a pasta variety but somehow it seems so different compared to spaghetti and her friends. I love it. This recipe is a snap as an elegant side dish. We had it with salt cod brandade. Mmmmm!
The Maldon salt isn’t strictly necessary but somehow the huge flakes of the stuff crunching in your mouth as you devour the chewy couscous are a match made in heaven.
simple Israeli couscous finished with Maldon salt
2 cups uncooked Israeli couscous
2 cloves garlic, minced
2-3 tbsp olive oil
¼ tsp garlic powder
¼ tsp onion powder
2 tbsp butter
Maldon salt to finish
Freshly ground black pepper
Bring a big pot with water to a boil. Add a bit of salt. Cook couscous for about 4 minutes or until pearls are still al dente. Drain.
Heat up non-stick pan on stove top, add one table spoon of olive oil and garlic and cook just until garlic is aromatic. Add couscous and toss it around to coat. Add garlic and onion powders, Maldon salt, the remainder of the olive oil and butter and toss again. Immediately remove from heat and transfer to a serving platter. Garnish with a sprig of parsley and a bit more Maldon salt.