simple Israeli couscous finished with Maldon salt

by Heguiberto on January 14, 2013

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simple Israeli couscous finished with Maldon salt

simple Israeli couscous finished with Maldon salt

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
Sea salt
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.

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{ 3 comments… read them below or add one }

Lili January 14, 2013 at 12:50 pm

This type of couscous looks very different from the regular small ones! I’d like to try it. im sure it tasted delicious w/ your cod brandade!

beijos – Lili

Heguiberto January 14, 2013 at 4:32 pm

Lili,
It is toasted and I think the toasting adds some sort of mushroomy flavor to it. That’s why I think it is good as plain as this dish. Give it a try!
Heg

Krista January 17, 2013 at 7:11 pm

This sounds absolutely scrumptious. I especially love the idea of big flakes of salt. I LOVE surprising bites like that. :-)

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