Same dish! Different position! It’s so you can see the Pearl Couscous up close, and see the pine nuts and sultanas–which are really just golden raisins. You can buy all three of these items at Trader Joe’s (my apologies if you don’t have one. . . Mom? Let me know and I’ll send you some).
Look for this box. It’s called “Israeli Couscous” on the box, but I knew if I put that in a post, I’d be deluged with spam–not the eating kind. Next to it is a bag of Toasted Pignolias (toasted pinenuts). Don’t buy the un-toasted kind–this is so much better.
1 8 oz. box pearl couscous, aka Israeli Couscous
1 shallot, finely minced
1 tablespoon butter
1 tablespoon olive oil
handful (about 1/4 to 1/3 cup) of pinenuts (can substitute shelled pistachios if you like)
handful of sultanas (golden raisins–I buy those at Trader Joe’s as well–much fresher)
1 can chicken broth (about 1 3/4 cup)
Melt the butter and olive oil together in a medium pan over medium heat. Add the finely minced shallot and stir until tender, but not brown. Add the package of couscous, stirring for 1-2 minutes until it is well coated and blended with the shallots. Pour in a can of chicken broth, cover with a lid, and simmer over low heat for about 10-12 minutes until pearl couscous is tender. You may need an extra minute or two–taste to see if it’s ready.
When couscous is tender, stir in the sultanas and the pinenuts, and recover for another 2-3 minutes (approx) until the raisins plump up and look integral to the mixture. Yield: About 4 servings.