Admittedly, I am a Whole Foods sample whore. That's basically the only reason I ever step foot inside pricey WF, when I'm hoping the yummy cheese and pineapple samples are out – or, if I'm really lucky, some mini cupcakes! But, I inevitably always leave with a small purchase or two. One time it was a slice of jalapeno cornbread, another time it was a box of mini double chocolate cookies.
Last Friday, I wandered into the fill-your-own granola and grains section. It was a bit of a revelation to find pearl couscous, a.k.a. Israeli couscous. I've never tried making anything beyond the basic whole wheat couscous where all you have to do is add boiling water and then fluff with a fork.
Here's how I made it–
For the vinaigrette:
3 tablespoons red wine vinegar
3 tablespoons chopped oregano
2 tablespoons chopped lemon-thyme
2 large garlic cloves, finely chopped
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup extra virgin olive oil
Whisk together first six ingredients, and then slowly whisk in olive oil.
For the couscous:
2 1/2 cups pearl couscous (a.k.a. Israeli couscous)
1 3/4 cups low-sodium chicken broth
1 cup water
1/4 teaspoon saffron powder* or threads
1/2 teaspoon salt
Heat 1 tablespoon olive oil in a large saucepan over moderate heat until hot, but not smoking. Toast couscous, stirring occasionally until pale golden, about 3 to 5 minutes. While couscous is toasting, stir together broth, water, and saffron. Add to couscous with salt and bring to a simmer on medium high heat, uncovered.
Reduce to low heat and simmer, covered, until liquid is absorbed and couscous is al dente, about 10-12 minutes.
Remove from heat and let stand 10 minutes. Toss with vinaigrette. Serve chilled or room temperature.
The finished product...
* We picked ours up while in Tangier, Morocco last fall. A little pinch goes a long way, and is packed with a flavor that the threads, which have a slightly watery flavor, just can't bring.
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