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Israeli Couscous with Tomatoes
Israeli Couscous with Tomatoes

Before you jump to Israeli Couscous with Tomatoes recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to israeli couscous with tomatoes recipe. To cook israeli couscous with tomatoes you need 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Israeli Couscous with Tomatoes:
  1. You need Israeli couscous
  2. You need olive oil
  3. Use chicken broth (divided)
  4. Use Salt and pepper
  5. Get cherry tomatoes
  6. Get fish sauce
  7. Get lemon (juiced)
Instructions to make Israeli Couscous with Tomatoes:
  1. Heat 2 Tablespoons olive oil in a large saucepan over medium-high heat. Once hot, add couscous and toast until fragrant, 5-6 minutes. Add 2 ½ cups chicken stock and a pinch of salt. Cover and simmer for 10 minutes.
  2. To a large skillet, add 1 Tablespoon olive oil and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
  3. Add remaining chicken broth (1 cup) and fish sauce. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is slightly thickened but still brothy, 3-5 minutes.
  4. Pull it off heat, stir in cooked couscous and lime juice and season with salt and pepper. Let sit a few minutes to allow broth to absorb. Season with additional salt and pepper and serve.

This side dish of Israeli couscous, flavored with chickpeas, tomatoes, feta cheese, and falafel spices is a great accompaniment for your next dinner. Traditional couscous is quite small, but you will also find larger balls of couscous called either Israeli or pearled couscous. This Israeli couscous recipe with spinach and mushrooms is a delicious weeknight dinner option. Other vegetables can be added as desired. Israeli couscous tastes like miniature pasta balls - because basically, that's what couscous is.

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