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Nutrition Facts
Serving Size 1 (277g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 227
Calories from Fat 19		(8%)
Amount Per Serving		%DV
	Total Fat 2.2g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 632mg		18%
Total Carbohydrate 45.0g		14%
	Dietary Fiber 5.4g	21%
	Sugars 6.4g
Protein 8.1g		16%
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Christmas Eve 2007

Cookgirl

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Israeli Couscous With Chunky Tomato Sauce

Recipe #135077 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 26, 2005

Posted for Zaar World Tour 2005. Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean. Have not made this yet.

SERVES 4 (change servings and units)

Ingredients

1 3/4 cups vegetable broth
1 cup couscous
1 pinch saffron, crushed
1-2 tablespoon pine nuts, toasted
3 scallions, trimmed and thinly sliced
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can plum tomatoes
2 tablespoons chopped fresh basil (2 teaspoons dried)
1 tablespoon chopped fresh thyme (1 teaspoon dired)
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste

Directions

1
In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
2
Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
3
Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
4
Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
5
Roughly chop tomatoes and add to saucepan with their juice.
6
Add basil, thyme and red pepper flakes.
7
Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
8
Season sauce with salt and pepper and pour over couscous. Serve immediately.

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Featured Reviews for This Recipe

From: currybunny

On Oct 10, 2005

I just made the couscous part of this dish, not the tomato sauce. Very nice, delicate flavour - definately needed salt and pepper for our tastes though. A quick and tasty side dish!

0 people found this review helpful

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From: justcallmetoni

On Aug 30, 2005

I went back and forth on how to rate this dish. The parts — the saffron seasoned couscous and tomato sauce — were superb. Independently, they were both worthy of a fifth star. That said, they didn't fit as well togther as one would hope. Alone the sauce is fresh, bright and flavorful but it tended to overwhelm the delicate flavor of the saffron couscous. I will certain make both things again (and again) just maybe not together. Thanks Kumquat for not one but two two good recipes.

1 person found this review helpful

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From: Cookgirl

On Sep 2, 2005

My rating and review comments mirror that of toni gifford's review above. The title of the recipe threw me at first. I have a special couscous in my pantry called Israeli couscous. The grains are about the size of a pinhead, off white and toasted. It is a special couscous imported from Israel. I prefer it over regular smaller-grained couscous. I cheated and used a 26 ounce jar of Bertolli pasta sauce with Vidalia onion instead of a can of plum toms. I added more saffron, too. This will be a fun recipe to experiment with. Thanks for posting it. cg

1 person found this review helpful

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From: PanNan

On Sep 1, 2005

The dish presents beautifully. Very colorful, and inviting. We thought that the tomato chunks dominated both the flavor and the texture. I'd like to try the sauce with a larger pasta (such as penne) in the future.

1 person found this review helpful

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