Yields
4 servings
Israeli couscous is large, even-sized pearls of toasted pasta. You can find it in Middle Eastern stores or upscale food markets.
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ingredients
3
Tbsp olive oil (45 ml)
2
shallots, chopped
1
small sweet potato, peeled and finely diced
1
small zucchini, diced
½
tsp ground sumac (2 ml)
2
cup Israeli couscous (500 ml)
3
cup chicken or vegetable stock (750 ml)
Salt and freshly cracked black pepper, to taste
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directions
Step 1
Heat oil in a medium saucepan over medium heat. Cook shallots until soft but not browned, about 4 minutes. Add sweet potato, zucchini, sumac and couscous. Cook, stirring, until couscous starts to toast, about 2 minutes. Add stock, salt and pepper. Bring to a boil. Cover and reduce heat to low. Cook the couscous for 10 to 12 minutes, or until all the liquid is absorbed and the couscous is al dente. Remove from the heat. Let stand, covered, for 5 minutes. Fluff with a fork before serving.