Sweet 'n Savory Israeli Couscous
-You can add chicken stock cubes or chicken boullion powder to enhance the flavor if you like
-You can add any type of meat or seafood OR
-You can make it 100% veggie
-You can add other veggies such red bell pepper, zuchchini or eggplant
- 2 cups Israeli Couscous, (You can find this at Walmart or any Middle Eastern grocery store)
- 1/2 lb Chicken thighs, washed and cut into small cubes, about 1/2 inch size
- 1/2 cup Carrots, sliced and halved, about 1/4 inch in diameter
- 1/2 cup Leek (green and white parts), sliced, 1/4 inch in diameter
- 4 Garlic cloves, small, minced
- 3 Shallots, minced
- 1/4 cup Cashew nuts, roughly chopped
- 1/4 cup Raisins, Preferably black raisins, because they're bigger and plump up better
- 2 tsp Cumin powder
- 2 tsp Cayenne powder
- Salt to taste
- 3 tbsp Olive oil
- 2 tbsp Butter
- Mix the chicken with 1 tsp of cumin powder, 1 tsp of cayenne powder and 2 tsp of salt. If you like it spicier, you can add more cayenne. Cover and leave aside for 5 minutes.
- Cook the couscous according to package instructions.
- Heat 2 tbsp of oil in a pan and add the chicken. Fry until lightly brown on all sides on medium heat for about 7-8 mins. Remove from the pan and keep aside.
- To the same pan, add the garlic and shallots (add more oil if it's dry). Once the shallots become pale color and aroma comes out of garlic, add leeks and carrots. Then add the remaining 1 tsp of cumin and cayenne powder. Add 2 tsp of salt. Mix well and cook on medium heat for about 5 mins.
- Heat the butter in a separate pan. Once it melts, add the raisins and cashews. Fry them until golden brown (on low heat) and the raisins are plumped up. Remove from heat, otherwise it will burn really fast.
- Take the cooked couscous and mix in the chicken, veggies, cashews and raisins (with butter). Adjust salt per your taste.
- Serve hot and enjoy!!
© 2017 Akushla Dulmini P