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FareShare Gazette Recipes --February 2000 - I's

 

 

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Israeli Couscous with Chunky Tomato Sauce

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                     *  Exported from  MasterCook  *
                Israeli Couscous with Chunky Tomato Sauce
Recipe By     : Vegetarian Times Cooks Mediterranean
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          vegetable broth
   1      cup           couscous
   1      pinch         saffron -- crushed
   1      tablespoon    pine nuts -- toasted
   3                    scallions -- trimmed & thinly
                        sliced
   1      small         onion -- diced
   2      cloves        garlic -- minced
   1      28 oz can     whole plum tomatoes
   2      tablespoons   chopped fresh basil
   1      tablespoon    fresh thyme -- chopped
     1/4  teaspoon      crushed red pepper flakes
                        salt & freshly ground black pepper to
                        taste
In a small saucepan, heat 1 1/2 cups of the broth until simmering.  
Stir in the couscous and saffron.  Remove the couscous from the heat, 
cover, and let sit until all the liquid is absorbed, about 5 minutes.  
Transfer the couscous to a baking dish and stir in the pine nuts and 
scallions.
Cover with foil to keep warm and set aside.
Heat the remaining 1/4 cup of broth in a medium saucepan over medium
heat and cook the onion and garlic until tender, about 5 minutes.
Roughly chop the plum tomatoes and add them to the saucepan with their
juice.  Add the basil, thyme, and red pepper flakes.  Cook over medium
heat, stirring occasionally, until thickened, about 20 minutes.
Season the sauce with salt & pepper.  Pour over the couscous and serve 
immediately.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Couscous was brought to Israel in the 1950s by northern 
African Jews and has been given a place of honor at Israeli tables 
ever since.  Try using whole wheat couscous or a blend of half whole 
wheat and half regular couscous for a boost of nutrition and flavor.  
This well-seasoned sauce can be used to top your favorite pasta and 
polenta dishes too.
Lyn Hillman**Israeli Couscous with Chunky Tomato Sauce**
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 

 

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