This is a nice thing to make in bulk to last you for the next couple days.
You can easily add or change a couple things to take this in some different directions. Sometimes I like to add yogurt, creme fraiche or goat cheese (the best). The stock you choose could really thrust it in different ways, I have added a pic of my go-to stocks, the better-than-bouillion vegetable flavour is good too. If you are a pescatarian I have a feeling this would go realllly nicely with your fish bits.
Lemon-Basil Israeli Couscous
Serving size: tons, will last you days (cut recipe in half for more reasonable portions)
- olive oil, 1 tbsp
- 3 cups israeli couscous
- 5 cups stock
- 3/4 cup finely chopped basil
- 1/2 onion, finely diced
- 4 or 5 cloves of garlic, crushed
- onion powder, 1 tsp
- salt, 1/4 tsp
- white pepper, 1/4 tsp
- parmesan, 2 tbsp
- 1/2 a lemon, squeezed
Add olive oil, onion and cous cous to big saucepan. Sautee on med. for 5-7 minutes. Make stock ( I love Better than Boullion’s No Chik’n stock. ) Add to saucepan and crank up heat to med-high, once boiling, turn down med-low to simmer. When it gets a lil’soupy add in onion powder, finely chopped basil, garlic, salt and pepper and stir. Add parmesan and lemon and get that sh** off the heat before it becomes a coagulated mess. Fini!
