ISRAELI COUSCOUS. AN EASY AND ADDICTIVE RECIPE

Israeli couscous.
Israelis often eat couscous on a daily basis as a side dish. Nowadays there are several types of pellets there, with different shapes, colors and seasonings already included.
Here in Brazil there are couscous, although they are less common in everyday life, since Brazilians eat more rice... however, the couscous here, imported and national, people tend to make them as if they were normal pasta - boil water, cook , sift and season.
Over the years I realized that if we cook the couscous that exist here in Brazil, which are a little different than the Israeli ones, as well as the Israeli couscous, which are called 'Petitim', they are wonderfully delicious.
Nowadays my children prefer these pellets to those imported from Israel.
It's worth knowing this easy and practical recipe to vary the accompaniments to our meals.
Israeli pellet
Ingredients (for approx. 6 people):
1 package of pasta noodles (500 grams)
3⅓ cups of boiling water (800 ml)
1 tsp of salt (6 grams)
1 tbsp soup powder (15 grams)
3 tbsp vegetable oil (45 ml)
Method of preparation
• Heat the oil in the pan over medium heat.
• Lower the heat and place the entire pellet package into the pan.
• Sauté the couscous for 8-10 minutes, stirring occasionally until part of the couscous turns golden.
• Add all the water to the pan, being careful, as the water tends to jump
• Add salt and soup powder.
• Cover the pan.
• Continue cooking for another 6 minutes over low heat.
• Open the pan and check if there is only a small amount of water left, turn off the heat and keep the pan covered for another 15 minutes. (in the video 4 min and 56 sec)
• If there is still a lot of water in the pan, cook for another 2 minutes before turning it off.
• To serve - scrape off layers of the pellet so it comes out loosely.
Serve and enjoy!!!
Enjoy!!!
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