Pearl (Israeli) Couscous With Garam Masala and Pine Nuts

Mikekey's Note:

Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks it 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on 'Zaar, or you can buy it in specialty shops or larger supermarkets.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1 shallot , peeled and minced
• 1 carrot , peeled and coarsely shredded
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 ¼ cups chicken broth
• 1 cup israeli couscous

Directions:

1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
2. Set aside to cool.
3. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
4. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
5. Remove from heat and let stand 5 minutes. Fluff with fork.
6. Put in serving bowl and sprinkle with toasted pine nuts.

Reviews

[I'mPat]

I used more shallot than called for and unfortunately when I went to measure out the garam masala I only had 1/2 tablespoon but it was still delicious - the 3 of us gobbled up all 4 serves. The only change I would make is simmer for thew full 10 minutes instead of the 8 that I did as I mine was still a little moist when I flaked but this was my first time cooking pearl couscous but we thoroughly enjoyed and will be making pearl couscous again. Thank you Makekey, made for Make My Recipe - Edition 15.

[Ya Ya Sister]

I like Israeli couscous very much and definately enjoyed this. I cut down the qty of garam masala and instead added some currants and dried cherries for sweet/sour hit, along with lemon and orange rind and juice - and it was delicious.

[Cookgirl]

This was a delicious accompaniment to simple roasted chicken. I used Israeli couscous which I love and fresh carrots from our weekly CSA box delivery. To make the dish more NA*ME themed, I subbed advieh for the garam masala. Veggie broth for chicken and garnished with a little bit of fresh organic cilantro. Reviewed for NA*ME tag/April.