Israeli Couscous

J. Alexander's Restaurant Recipe 

1 tablespoon olive oil
2 tablespoon butter
1 carrot, grated
1 onion, finely chopped
2 cloves garlic, minced
1 cup Israeli couscous
1 1/4 cups chicken stock
2 tablespoons chives, minced
2 tablespoons tarragon, finely chopped
2 tablespoons basil, chiffonade
1/2 cup parmesan, grated + additional for garnish
1/4 cup roasted red pepper, finely chopped
1 teaspoon tarragon vinegar
kosher salt and freshly ground black pepper, to taste
2 teaspoons magic seasoning

Heat the olive oil and butter over medium high heat in a large sauce pan. Saute the carrot and onion until the onion is translucent. Add the garlic and saute until fragrant, about 30 seconds.
Add the couscous and toast until golden. Add the chicken stock and bring to a boil.

Lower the heat to medium low and cook, covered, for about 8 minutes, until couscous is tender and stock is absorbed. Remove from heat, stir in herbs, cheese, pepper, and vinegar. Season with salt, pepper and magic seasoning. Garnish with more grated parmesan.

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