cheap, vegetarian and yummy - israeli couscous

Here are a couple recipes using Israeli couscous. I tasted it for the first time when Fredrik took me out for our 2 year anniversary :o), and I really enjoyed it. Apparently there is something called fregula, from Sardinia which is similar, but just go to the Kosher part of the supermarket and you are bound to find it.
The first recipe is perfect for a rainy winter afternoon, it's so warming and filling, (and perfect if you are on a budget)- add some good chili and top it with cheese and your tummy will be smiling :o)


Israeli Couscous with Braised Butternut Squash and Tomatoes

• olive oil
• 1 medium onion, diced
• salt & pepper
  
• pinch or two cayenne or chili powder, I used a couple little red chilies
  
• 2 cloves garlic, smooshed and chopped
  
• 1 big (28 oz) can of plum tomatoes, blended - or buy already blended, or use old ripe fresh tomatoes that are too mushy for salad
  
• 2 cups diced butternut squash (just use a whole medium size squash, 2x2 cm cubes)
• 1-2 c veg or chicken stock
• bay leaf
  
• 1 1/2 c couscous
• 1 bunch chives

1. Heat olive oil in LARGE saucepan (this is a big recipe with a lot of fluid). Add onion and sprinkle with salt and chili powder.
2. Cook the onions for about 5 mins until translucent and aromatic.
3. Add the garlic and fry for another minute.
4. Add the tomato purée.
   
5. Half fill the tomato can with water and add to the pan, and bring to a simmer for 10 mins until it has reduced a little. This makes a lot of fluid but it is needed to cook the squash and the couscous later.
6. Add the squash, stock and bay leaf, taste for seasoning, add salt, pepper or more spice if needed.
7. Cook until the squash is cooked through and most of the water is absorbed, about 30 mins.
8. While waiting for the squash to cook, boil up a pot of salt water, and cook the couscous according to instructions on the pack.
9. Once cooked, add the couscous to the squash mixture. It is fine if this mixture is still a little runny, as the couscous will absorb the rest. If it is too thick, add some more fluid.
10. Stir in chives or some chopped spring onion. Let sit a couple minutes before serving.

The following recipe from the Food Network is perfect for a pot-luck or if you want to bring a packed lunch to eat at the library. It is such a fresh dish! It uses a lot of herbs, best swing by a market as it will probably be cheaper.


Israeli Couscous with Apples, Cranberries and Herbs

• 2 tbsp olive oil
• 2 c Israeli couscous (or barley or orzo)
• 4 c chicken broth
• 1/4 c fresh parsley, chopped
  
• 1 1/2 tbsp fresh rosemary leaves, chopped
• 1 tsp fresh thyme
• 1 medium green apple, peeled and diced
• 1 c dried cranberries
• 1/2 c slivered almonds, toasted

• 1/4 c apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp salt
• 1/2 tsp ground pepper
• 1/4 c olive oil

1. In a medium saucepan, heat olive oil on medium heat. (You want to have even heat all over the bottom of the pan, so aim for something that is not too large.)
   
2. Add the couscous, and cook, stirring until slightly browned and aromatic, about 3-5 minutes, make sure not to burn it!
3. Add the chicken broth and bring to a boil.
4. Simmer or 10-12 mins or until the liquid has evaporated Once cooked, transfer the couscous to a large bowl.
5. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds. (It is really worth it to roast these, they add the perfect crunch!)
6. For the vinaigrette, combine the vinegar, maple syrup, salt and pepper in a small bowl. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
7. Enjoy!