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roasted garlic isreali couscous

In ingredient on September 24, 2009 at 1:09 pm

i love the texture and bite of israeli couscous (a baked-wheat pasta product larger than regular couscous), and it makes a fabulous side dish or salad. to go with the best steaks ever, i wanted to add a little flavor to the couscous, and what better than roasted garlic? (this is really the eternal question in my kitchen and the answer is generally nothing.)

when making israeli couscous, the secret is to toast it before you add the water. put the couscous in a sauce pan over medium heat with a pour of olive oil and watch closely, stirring until it turns brown. the browner the better (“brown equals flavor!”), but don’t let it burn. then add the water (follow proportions and cooking time on the box).

couscouscooking

for the roasted garlic, i thinly sliced several cloves of garlic (depending on your taste) and put them in a frying pan with some olive oil. the goal is to brown them a little, but don’t crisp them, because they’ll turn bitter. (here is a case where browner is, in fact, NOT better) mix with the couscous, and then i added some fresh parsley for brightness. oh and salt and pepper to taste, of course.

couscousdone

mmmmmmmmm. roasting garlic before adding it actually enhances the flavor, while eliminating the harsh bite of raw garlic. simple, but effective.

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  1. My goodness does this sound good. Might have to make to go along with the tilapia piccatta I just bookmarked. Thanks for the idea!

  2. tilapia piccatta?!? please share when you’ve made it!

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