Okay, so this was the veggie for last night’s test dinner for an upcoming SimplySmartDinnerPlans free meal plan.
Pearl Couscous, also know as Israeli Couscous or “Ptitim” were invented during the austerity period in Israel, when rice was scarce, in order to provide for the needs of the Mizrahi immigrants, for whom rice was a dietary staple.
Israel’s first prime minister, David Ben-Gurion, asked the Osem food company, to quickly devise a wheat-based substitute to rice.
While considered a children’s food in Israel, elsewhere in the world Israeli couscous is treated as an ingredient for “trendy delicacies”. Here in the US, it can be found on the menus of modern American chefs.
Pearl Couscous Florentine with roasted Brussels Sprouts
1 1/2 cups whole wheat pearl couscous (Recommend Bob’s Red Mill)
3 cups chicken stock
4 cloves garlic, minced
2 Tbsp olive oil
1 tsp crushed red pepper flakes
1 tsp each salt and black pepper
juice from a large lemons
2 cups spinach, steamed
2 cups Brussels sprouts, halved
Olive oil cooking spray
salt and pepper to taste (for Brussels sprouts)
Preheat your oven broiler. Spray a baking sheet with cooking spray, spread the halved Brussels sprouts on the sheet, and sprinkle with salt and pepper. Broil 8-10 minutes until well browned. Remove from oven, and set aside.
Bring the water/stock to boil and add the couscous, reduce heat to medium. Cover and cook for 10-15 minutes until al dente, reduce heat to low and continue to cook 10-15 minutes.
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Meanwhile heat the olive oil, garlic and red pepper flakes over medium low heat for 3-4 minutes until the garlic starts to turn brown and fragrant. Add in the steamed spinach and brussels sprouts, and stir.
Stir in the couscous and lemon juice, then season with salt and pepper.