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ISRAELI COUSCOUS WITH TOMATO AND OLIVES #VINEGAR #COUSCOUS

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Israeli couscous with tomato and olives is a simple side dish overflowing with appetizing flavors. Chewy pearl couscous is stewed on the stovetop until delicate at that point hurled in a Mediterranean-enlivened sweet and tart cherry tomato sauce.

Israeli couscous, otherwise called Pearl for it's flawlessly round and dainty appearance, is a pleasant method to change it up in your day by day supper time schedule. These chewy circles of semolina wheat promptly drench up any sauce or dressing. It's a wash room thing that you should keep supplied on the grounds that it's effectively arranged on the stovetop.

Cooking couscous is fundamentally the same as pasta noodles, in any case, rather than bubbling until still somewhat firm, it's secured and delicately stews until delicate. To imbue rich Mediterranean flavors into this dish, ready cherry tomatoes and briny kalamata olives include a trace of sweetness in addition to appetizing notes to the sauce. The tomato blend stews with aromatics and vinegar to increase the flavors.
Ingredients:

  • 1 1/2 cups water, (360ml)
  • 1 teaspoon kosher salt, divided
  • 1 cup Israeli couscous, (150g, 5 1/4 ounces) pearl couscous
  • 4 cups baby tomatoes, (600g, 21 ounces) cut in half
  • 1/2 cup kalamata olives, (75g, 2 3/4 ounces) pitted, sliced
  • 1/2 cup minced shallots, (67g, 2 1/4 ounces)
  • 2 teaspoons minced garlic, (5g)
  • 2 tablespoons red wine vinegar, (30ml)
  • 1/4 cup extra virgin olive oil, (120ml)
  • 1 tablespoon minced parsley, (4g)
  • 1 tablespoon sliced basil, (2g)
  • black pepper, as needed for seasoning

Instructions:

  • Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add couscous and reduce heat to a simmer.
  • Cover and cook until the water is absorbed in the couscous, 10 minutes. Turn off the heat and let the couscous sit for 5 minutes, and then fluff with a fork. 
  • Combine the cut tomatoes, olives, shallots, garlic, red wine vinegar, and 1/2 teaspoon salt in a medium bowl.
  • Heat olive oil in a large saute pan over medium heat. 
  • Slowly and carefully add the tomato mixture to the pan.
  • Saute and cook until to tomatoes are softened and sauce forms, 8 to 10 minutes. 
  • Add the cooked couscous, parsley, and basil to the tomatoes, stir to combine. 
  • Taste and season with more salt and pepper as desired. 

For more detail :http://bit.ly/2Y7G7gF

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