Sam Talbot's Israeli Couscous
Prep time: 5 mins
Total Time: 30 mins
Per serving: 459 calories, 11g protein, 38g carbohydrates, 16g total fat (2 g saturated), 0mg (cholesterol), 5g fiber, 174mg sodium
Pro tips: The difference between the regular couscous and the Israeli couscous is that these guys look like little pearls, they are nice little spheres. The smaller couscous is a lot more grainier, cooks a lot more faster and really easy to fluff with the fork.
1 cup Israeli Couscous
1 cup Almond Milk
½ cup of low sodium Chicken Broth
1lb Fennel bulb (stalks discarded)
2 Scallion (thinly sliced)
4 cloves Garlic (smashed & chopped)
½ cup Italian Pine Nuts
1 Yellow Onion or Vidalia (diced)
¼ cup of unsweetened shredded dried Coconut
3 tbls Olive Oil
Juice of 2 Lemons
In a medium saucepan, bring the almond milk and broth to a simmer over medium heat on a back burner.
Discard the stems of your scallions and slice. Set aside. Discard the stem of your fennel and cut in half.
Core the fennel with the tip of your knife. Cut in half and julienne. Dice raw yellow onion and mince garlic.
Heat the oil in another medium saucepan over medium-high heat. Add the onions, garlic and pinenuts. Cook about 2-3 minutes, and then add the couscous, coconut and scallions stirring vigorously, until pine nuts are toasted and light golden brown. Season with salt and pepper to taste.
Remove from heat and transfer to a large mixing bowl. Pour the hot almond milk-broth mixture over the couscous in the bowl and stir to combine. Cover the bowl tightly with plastic wrap and let the couscous steam until all of the liquid is
Remove the plastic wrap, lightly fluff couscous with a fork and (optional sprinkle the couscous with olive oil and the lemon zest) it should be ready to go. If the couscous turns out too al dente for your taste, return it to the saucepan, add ½ cup water, and cook on medium-high heat until it reaches the desired texture.