RECIPE AND PHOTO SUBMITTED BY Rina Castillo Trochman
Israeli Couscous
Ingredients
1 cup Israeli couscous
½ small onions finely minced
1 garlic clove minced
1 small carrot finely minced
2 cups Chicken stock
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon fresh cracked pepper
1/8 teaspoon red pepper flakes
Directions:
In a pot add olive oil, onion and carrot and sauté until tender. Add chicken stock and bring to a boil, add seasonings and couscous, stir and bring to a boil again then cover and reduce heat to a low simmer. Let couscous cook for 10 minutes then turn off heat and let it sit for another 5 minutes. Fluff with a fork and serve.
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