WebTurn the Instant Pot on Sauté. When it is hot, add oil. To the hot oil, add cumin seeds and turmeric and allow them to sizzle for 10 seconds. Press CANCEL. Add …
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Bring the water to a boil in a large saucepan. Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed. Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.
Different brands of pearl couscous perform slightly differently, but here’s the general idea of how to cook Israeli couscous: Use a ratio of 1 cup Israeli couscous to 1.5 cups liquid. Or use chicken broth or vegetable broth, which brings in extra savory flavor notes. Bring the water to a boil, then simmer the couscous covered for 8 to 10 minutes.
For the whole-wheat Israeli couscous, the calorie count drops to 170 grams in a 1/3-cup serving. Both types of Israeli couscous have only 1 gram of total fat per 1/3-cup serving, and neither variety contains sodium or cholesterol. However, each variety has 39 grams of carbohydrates.
We’re not Israeli in heritage, but we’ve taken inspiration from this rich cultural food tradition to make a side dish flavored with lemon, herbs and olive oil. Is Israeli couscous gluten free? No. Couscous is a pasta made with wheat, so it contains gluten. People with gluten free diets should avoid it or look for special gluten-free couscous.