Has anyone seen a gluten-free Israeli couscous? This is one thing I really do miss and haven’t found a substitution for yet. For gluten-free, use millet, quinoa, or rice.
Israeli Couscous Pilaf with Fresh Herbs
adapted from Martha Stewart (original here)
1 tablespoon olive oil or butter
1 shallot, finely chopped (or 1/2 small onion, chopped)
1 cup Israeli couscous
1 1/2 cups vegetable stock (can use chicken)
juice and zest of 1 lemon
small handful chopped fresh parsley
Salt and freshly ground black pepper
In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until it starts to soften. Add couscous and continue cooking, until couscous takes on a little color. (Don’t let it get too brown.) Add stock and lemon zest, cover, reduce heat to low. Let cook, stirring occasionally, until couscous is tender and cooked through. Remove from heat and add the lemon juice, parsley and salt and pepper to taste.
Serve warm. Makes enough for 4 people as a side.