Makes: 4 servings
Time: 20 minutes
Pearl couscous is so forgiving: It won’t turn to mush with too much liquid, it can be served hot or at room temperature, it reheats well, and it’s delicious in a number of different guises. Highly recommended. Recipe from How to Cook Everything Vegetarian.
2 tablespoons extra virgin olive oil
1/2 onion, minced
1 cup pearl couscous
4 sun-dried tomatoes, reconstituted in warm water as you would mushrooms, and chopped
1 clove garlic, minced
3 tablespoons chopped pitted black olives
11/4 cups vegetable stock or water
Salt and freshly ground black pepper
Chopped fresh basil, mint, or oregano leaves for garnish
1. Put the oil in a pot with a lid over medium-high heat. Add the onion and pearl couscous and cook until the couscous is lightly browned and the onion is soft, about 5 minutes. Add the sun-dried tomatoes, garlic, and olives and cook for another 2 minutes.
2. Stir in the stock, sprinkle with a bit of salt (remember the olives will add salt) and a good amount of pepper, and bring to a boil. Turn the heat to low so that the mixture bubbles gently, cover, and cook until the liquid is absorbed and the couscous is al dente, about 10 minutes. Taste, adjust the seasoning, sprinkle with chopped herbs, and serve hot or room temperature. Or store, covered, in the refrigerator for up to 2 days (reheat or bring back to room temperature and stir in a little olive oil just before serving).
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