Recipe(tried): Israeli Couscous - Orzo Pilaf

Hi Merle,

Can't get Israeli couscous in stores here... but tried it last time I was in NYC.

I would make a pilaf out of it, as suggested. The way I do Orzo Pilaf is saute the pasta/grains in a little butter or margarine (you don't need much, just a teaspoon or two) until they're all coated and begin to brown in spots. Add liquid of choice: chicken broth, vegetable broth, or water --about twice as much water as grains--and herbs/spices as desired. (A little cumin is nice for a Middle Eastern flavor.) Bring to a boil, cover, and simmer over low heat until the liquid is absorbed and the grains are tender. That's about 15 minutes for orzo; I don't remember how long for the Israeli couscous as I haven't cooked it in a long time. If there's still liquid in the pan after the grains are tender, cook, stirring, uncovered, over higher heat until liquid evaporates.

You can add other ingredients to the pilaf as desired: nuts, raisins, snipped sun-dried tomatoes, spinach leaves, etc. but this is a basic method.

Susan, Hawaii