When Israeli couscous started to become trendy and popular in the United States, I was working for a Jewish company with a lot of Israeli’s. What I found most surprising was that most of them had not tasted or even heard of Israeli couscous. Although created in Israel, it is more popular here than it is in Israel.
Here is a fusion inspired side dish using this grain. I hope you enjoy it as much as I did.
Heat oil. Add onion and carrots and saute for a few minutes, until onions are translucent.
Add pesto, harissa and water and bring to a boil.
Stir and reduce to a simmer. Cover and cook for about 10-15 minutes, until couscous is tender. Add salt to taste.
|Pesto Israel Couscous with Carrots – love the contrast of light and shadow in this photo|
This was so yummy..full of spice & flavor…I had a bowl of it, without needing meat or anything else with it!