This is a fantastic way to present the excellent protein in your main dish. The huge Israeli pearl couscous has enough flavor to complement any protein and is ideal for soaking up sauce. Serve beneath proteins made from fish, chicken, beef, or vegetables.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- ¼ cup minced onion
- 2 cubes vegetable bouillon
- 1 teaspoon yellow curry powder
- ½ teaspoon oregano
- 2 cups pearl (Israeli) couscous
- 2 ½ cups water
Instructions
- Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
- Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.
- Feel free to use beef or chicken bouillon if you prefer.
Reviews
3.1.19 I thought the oregano was totally lost, so I’ll either increase that amount or just omit in the future. Before it was completely cooked, it was very thick and borderline “gummy” for a lack of a better word, so I did add more water which solved that problem. I thought the curry flavor was spot on and not overpowering as curry often can be. We eat a lot of rice side dishes, so this will be a nice option. Certainly was simple to make.