Israeli Couscous With Chunky Tomato Sauce Recipe #135077
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.
30 min | 10 min prep
SERVES 4
- 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
- In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
- Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
- 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.).
- Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
- Roughly chop tomatoes and add to saucepan with their juice.
- Add basil, thyme and red pepper flakes.
- Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
- Season sauce with salt and pepper and pour over couscous. Serve immediately.
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5 stars