Summary: This couscous is a great accompaniment for any simple fish entree. I often serve it with olive oil-poached white fish. The original can be found here.
Yield: serves 6
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 2 stalks celery, finely chopped
- 1½ cups Israeli couscous
- ⅓ cup white wine (or broth)
- ¾ cup crushed tomatoes
- 2 cup vegetable broth
- 1 pinch saffron
- 1 handful fresh parsley, finely chopped
- 1 handful fresh mint, finely chopped
- ¼ cup green olives, pitted and sliced
Heat the olive oil in a large pot over a medium-high flame. Add the shallots and celery, along with a pinch of salt, and saute, stirring, until softened.
When the aromatics are soft, add the couscous, and stir to coat with oil (most couscous comes pre-toasted, so you don't need to worry about that). Add the white wine (or broth), let cook off for a moment, and then add the tomatoes, broth, saffron, and half each of the parsley and mint (set aside the remaining half to finish the dish). Add the olives, and stir to combine. Cover the pot, bring it up to a boil, and then lower the heat until it's just barely high enough to maintain a simmer. Cook until the couscous is just shy of being done, ~10 minutes.