Wednesday, July 30, 2008

obsessive couscous

Remember a few posts ago when I said that I get obsessive about Israeli couscous? Well I wasn't kidding. It's all I want lately, and I can't get enough of it when I do have it. This is actually my favorite way to have it, a sort of faux-pilaf with wheatberries. When the wheatberries cook, they plump out to be pretty much the same size and shape as the couscous, so it's a perfect match. Plus the toastiness of the couscous married with the nuttiness of the wheatberries makes this dish so much more flavorful than either would be on it's own. It looks kind of boring, but don't let that fool you. Recipe after the jump:

1 cup wheatberries
1 cup Israeli couscous
4 cups water
3 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp fresh thyme
salt and pepper, to taste

Combine the wheatberries and water in a medium saucepan. Bring to a boil, then cover and lower to a simmer. Simmer, stirring occasionally to prevent sticking, for 30 minutes. Add the couscous, and simmer for an additional 10 to 15 minutes until tender. If too much water evaporates before it's time to add the couscous, simply add more and bring the heat up to get it simmering again. When both the wheatberries and couscous are tender, drain any excess water, add the olive oil, oregano, and thyme, and toss to coat well. Season with salt and pepper to taste.

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