Israeli Couscous recipes?
I have a new addiction.
My husband and I went out to dinner a few nights ago, and I had a beautiful cornmeal crusted salmon filet served in a bed of Israeli couscous studded with yellow summer squash.
Unlike a lot of the Israeli couscous recipe pictures I've seen, where the grains are very clean and separate, this couscous reminded me of a risotto--very creamy and saucy. It was delicious.
Some of the recipes I've seen using this ingredient recommends rinsing it once it's cooked, so I'm wondering...
When this is cooked risotto style, as is recommended, does it come out creamy like the dish I had, or must one add something to it to make it come out that way?
I'm thinking that you could add yogurt or sour cream to do it, but if that creamy consistency is a normal byproduct of the couscous being cooked risotto style, I think it would be preferable.
Any suggestions?
Thanks in advance!
My husband and I went out to dinner a few nights ago, and I had a beautiful cornmeal crusted salmon filet served in a bed of Israeli couscous studded with yellow summer squash.
Unlike a lot of the Israeli couscous recipe pictures I've seen, where the grains are very clean and separate, this couscous reminded me of a risotto--very creamy and saucy. It was delicious.
Some of the recipes I've seen using this ingredient recommends rinsing it once it's cooked, so I'm wondering...
When this is cooked risotto style, as is recommended, does it come out creamy like the dish I had, or must one add something to it to make it come out that way?
I'm thinking that you could add yogurt or sour cream to do it, but if that creamy consistency is a normal byproduct of the couscous being cooked risotto style, I think it would be preferable.
Any suggestions?
Thanks in advance!