Скачать или смотреть Israeli Couscous (Vegan) - Susanna Foo

Israeli Couscous Infused with Curry Sauce

I love Israeli Couscous. When it's cooked with sauce it has a nutty taste and it is full of flavor

Ingredients :
1 cup Israeli couscous
3 tablespoons olive oil
1 small shallot, finely chopped
3 garlic cloves, peeled and minced
½ Tablespoon curry powder
¼ teaspoon cumin powder
3 Tablespoons vodka, gin or vermouth
1 small zucchini, finely diced* (or peas)
½ cup diced carrots
Salt and freshly ground pepper
Fresh coriander to garnish

Directions:
Fill a medium pot with water and bring to a boil. Add the couscous and cook until al dente, about 15 minutes. Drain and rinse under cold water. Add 1 tablespoon olive and reserve in a bowl.

Heat 2 tablespoons oil in a nonstick pot over medium high heat, add the shallot and garlic and cook until soft. Add the curry and cumin and stir for
1 minute. Add the vodka, carrots and zucchini, and stir for 3 minutes. Then add the cooked couscous and ¼ cup water, and turn the heat to medium. Cook, stirring for about 10 minutes. Add kosher salt and fresh ground pepper to taste.

Transfer to a serving plate.

Chefs notes:
This is good as a side dish with fish or chicken or other meat.

Alternatively, you can use ½ cups frozen English peas or 1 cup asparagus cut in ¼” pieces.

#veganrecipes #homecooking #couscous