Rice and Couscous Pilaf!
By: Kecia’s Flavor Breakthrough!
I made this last week and it was a real hit! Everyone had seconds! Problem is it was a “wing it” recipe which means I didn’t write it down! Oh boy! I hope I can remember it correctly and make it good again! Have you tried Israeli Couscous before? I really like it! It is larger than regular couscous and it truly blends well with rice! It is also great in soups!
- 1 tbsp. olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ½ cup Israeli Couscous
- ½ cup jasmine rice
- 2 cups chicken or vegetable broth
- 2 tsp. parsley flakes
- Salt and pepper to taste
In a large skillet that has a cover heat the olive oil over medium heat. Add onion and cook until it is slightly translucent.
Add couscous and cook while stirring often until it turns a golden brown.
Add garlic and rice and stir to coat with the oil.
Now add the broth and parsley. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
The liquid should be absorbed. Remove from heat, add salt and pepper, cover and let sit for an additional 5 minutes.
Fluff and serve.