Israeli couscous with cauliflower “rice”

May 20, 2018 Published by Dina


Israeli couscous is not really a couscous. Real couscous is made with crushed grains of durum wheat and what is known as Israeli couscous are tiny little toasted pasta balls developed in Israel in the 1950s to replace rice which was then unavailable. Israeli couscous is easy to cook and good on its own or combined with other vegetables in salads or warm dishes.

I like to brown the couscous in a little olive oil before adding water or stock to cook it. The browning gives the couscous a toasty, nutty flavour and the colour is golden and appetizing. I brown the couscous in a skillet with a little olive oil and then add the liquid, bring to a  boil, cover and cook until the water us absorbed and the couscous is done. Leave it covered for a few minutes to firm up. When it ready, mix it with other ingredients and enjoy.





1 cup Israeli couscous
2 tablespoon olive oil
1 1/2 cups water or stock
Salt and pepper

1 small cauliflower
1 Tablespoon olive oil

3 tablespoons mixed fresh herbs, chopped
Salt and pepper

1/3 cup pine nuts, toasted in a skillet until golden


To make the couscous:

heat olive oil in a skillet, add couscous and cook until browned, shaking the skillet to move the couscous around.

Add stock or water and salt and pepper, bring to a boil.

When the stock comes to a boil cover the skillet with a lid, lower heat and cook until the water is absorbed and the couscous is cooked through. If the water evaporated too soon add a little more and continue cooking until done. Turn heat off and keep covered while you prepare thew rest of the dish.

To prepare the cauliflower rice:

Separate the cauli into florets and place in a food processor.

Process until the cauli is chopped down to rice like grains.

Spread the cauli-rice on a baking sheet, drizzle with a little olive oil and season with salt and pepper.

Roast in preheated 400ºF oven until cooked through, this happens rather quickly.

To serve:

Combine the couscous, cauliflower, herbs and season with salt and pepper.

Spoon into a dish and sprinkle with toasted pine nuts.

Serve warm.



Israeli couscous





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