Shared by Marcus Samuelsson
Israeli Couscous
Yield: 6 - 8 servingsThis recipe was shared by Marcus Samuelsson. Read more about his family in "Marcus Samuelsson’s Take on Shabbat in Harlem" and try his recipe for tuna pastrami.
Ingredients
- Kosher salt, to taste
- 1 pound (2⅔ cups) pearl or Israeli couscous
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- Freshly ground black pepper, to taste
- 2 scallions, thinly sliced
- ½ cup finely chopped mint
- ½ cup finely chopped basil
- ¼ cup finely chopped parsley
- 1½ tablespoons finely chopped preserved lemon rind
Preparation
Step 1
Bring a 4-quart pot of generously salted water to a boil over high heat. Add the couscous and cook until tender, 5 to 7 minutes. Drain in a colander and shock in cold water to stop the cooking process and rinse off any extra starch. Transfer the couscous to a large bowl.
Step 2
Heat the oil in a small sauté pan over medium heat. Add the shallots and sweat until softened and just translucent, 2 to 3 minutes. Season the shallots with salt and pepper and add to the couscous along with any remaining olive oil in the pan.
Step 3
Add the remaining ingredients to the couscous and toss to coat. Season to taste and serve at room temperature with the sliced tuna steaks.
