Israeli, or pearl, couscous is boiled like pasta and can be served warm or cold. It is plump with a chewy texture, unlike the tiny granules of semolina couscous. Israeli couscous can be found near the pasta in the grocery store.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
- 4 mild Italian sausages
- 1/2 red onion (with root end intact), cut in wedges
- 1 cup Israeli couscous (pearl)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 4 cups coarsely chopped escarole
- 2 cloves garlic thinly sliced
- 1/4 teaspoon hot pepper flakes
- 1/2 teaspoon salt
- 2 cups cherry tomatoes halved
- 1/2 cup fresh basil thinly sliced
MethodPlace sausages and onion on greased grill over medium-high heat; close lid and grill, turning occasionally, until onions are slightly charred, 10 to 15 minutes.
Slice sausages in half lengthwise; grill, cut side down, until grill-marked, about 2 minutes.
Coarsely chop onion. Set aside.
Meanwhile, cook couscous according to package directions. In large bowl, toss together couscous, onion, 1 tbsp of the oil and vinegar.
In large skillet, heat remaining oil over medium-high heat; cook escarole, garlic, hot pepper flakes and 1/4 tsp of the salt, tossing frequently, until wilted, about 3 minutes. Add to couscous mixture and toss.
In same pan, heat tomatoes, shaking pan frequently, until softened, about 2 minutes. Add to couscous mixture along with basil and remaining salt; toss to coat. Serve with sausages.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 979 mg
- Sugars 6 g
- Protein 22 g
- Calories 542.0
- Total fat 31 g
- Potassium 809 mg
- Cholesterol 53 mg
- Saturated fat 8 g
- Total carbohydrate 45 g
- Iron 19.0
- Folate 41.0
- Calcium 8.0
- Vitamin A 19.0
- Vitamin C 23.0