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Tuesday, March 13, 2012

Israeli Couscous Stir-fry

This Israeli couscous stir-fry is a delicious light lunch dish. It was a hit here - I served it at home today along with mashed potato's, collard greens, a salad, and dessert.

2 cups Israeli couscous (available in Trader Joe's)
1 TBSP ghee (clarified butter)
1 tsp asafoetida
1 TBSP dried parsley
A pinch of ground black pepper
1 tsp sea salt
2 medium carrots, peeled, and chopped into small pieces
1 cup of fresh celery chopped small
1/2 cup frozen sweetcorn
2 1/2 cups hot water
1 TBSP extra Virgin Olive Oil
1 TBSP Tamari or to taste

Heat ghee on a medium low flame. Add asafoetida and fry for a few seconds. Add in the couscous and stir-fry for a few mins, then add in the vegetables, and keep stirring, til couscous is a light golden brown. Add in the rest of the seasonings and pour the hot water on top. Bring to a boil and then turn heat low and simmer for approx 15 mins, til the liquid is absorbed - the couscous should be soft and light, and remain in individual balls - not sticky!

Remove from heat, stir in the olive oil and tamari, mixing well. Cover and allow to sit in its own steam for 5 mins or so, to absorb the tamari and olive oil.

Tasty served hot or cold. Serves 6 as part of a larger meal.

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