Recipes

Curried Israeli Couscous (Mograbieh)

Israeli Couscous cooked with raisins, bell peppers, onion and broth. Recipe by Marguerite Henderson. Israeli Couscou (also know as mograbieh) is not couscou at all but in fact it is an extruded pasta, similar to Italian orzo. The pasta is is then toasted to dry. The pastas is about the size of tapioca pearls and when cooked imparts a "chewy buttery" flavor. This pasta was invented in the 1950's by Osem in Tel Aviv. It has grown to be an Israeli staple.

Ingredients

2 cups Israeli couscous
4 cups chicken, beef or vegetable broth
2 Tbl. olive oil
1/2 cup chopped onions
1/2 cup diced red peppers
1/2 cup diced yellow peppers
1/2 cup golden raisins
1 Tbl. curry powder
1 cup chicken, beef or vegetable broth
pinch of salt and pepper
1 bunch fresh cilantro, chopped
1/4 cup chopped almonds or walnuts

Instructions

Place couscous and broth in large saucepan. Bring to a boil, lower heat to simmer; cover and cook 10 minutes. Remove from heat, fluff couscous with a fork and allow to sit in pan for 5-10 more minutes. Transfer couscous to a large mixing bowl. In a separate saucepan, heat oil and add onions, red and yellow peppers, raisins, and curry powder. Cook 5 minutes on low heat, stirring often. Add broth and salt and pepper to taste. Cook until heated through. Pour the curry mixture over the couscous. Stir well. Add the chopped cilantro and nuts. Toss well. Serve at once with grilled meats or with a green salad for a vegetarian meal. Serves 8-10.

Note: Israeli couscous is a larger grain than regular couscous. It can be found online and in specialty stores. It does take a little longer to cook than standard couscous and has more defined texture.

Posted: 5/7/2011 3:15:40 PM

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