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by Jess Thomson
Serves 6
Start to finish: 20 minutes
from Edible Seattle January/February 2010
Israeli couscous (also known as pearl couscous) is bigger than traditional couscous and takes a bit longer to cook. Look for it in the bulk food section or rice aisle of a large grocery store.
1/3 cup dried Bing cherries, quartered
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
3 teaspoons finely chopped fresh rosemary
1 cup Israeli couscous
Salt and freshly ground pepper
1/4 cup dry white wine
1 cup chicken or vegetable stock, plus more if needed
2 teaspoons unsalted butter (optional)
Place the chopped cherries in a small bowl. Add boiling water to cover, and set aside.
Heat a large skillet over medium heat. Add the olive oil, then the shallot, and cook and stir until soft, about 5 minutes. Add 2 teaspoons of the rosemary and the couscous, season with salt and pepper, and cook, stirring constantly, for about 2 minutes, until the couscous begins to look a bit toasty. Add the wine and simmer until gone. Add 1 cup of chicken stock and simmer, stirring occasionally, until all the liquid is absorbed. (Give the couscous a taste. If it’s not soft all the way through, add a tad more stock and let it soak in.)
Drain the cherries, and stir them into the couscous, along with the last teaspoon of rosemary and the butter. Season to taste, and serve hot.
*Vegetarian (using vegetable stock)
*Dairy-free (omitting butter)
*Vegan (omitting butter)
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