Wednesday, December 2, 2009

Israeli Couscous With Tomato and Lemon

I neede a quick and easy dinner and this recipe was both those things, and tasted great!

1 tbsp extra-virgin olive oil
1 cup Israeli couscous
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes, diced
3 garlic cloves, minced (1 tbsp)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine
1-1/2 chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed

Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.

Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.

Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute.

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