Simple Israeli Couscous Pilaf

This is a master recipe for a simple, subtle Israeli couscous pilaf, perfect for a side dish of many robust main courses. All riffs can jump off from here, and I am sure there are millions. Have fun.

You can add other grains, veggies, nuts (pistachios!), raisins - you name it. Make it your own.

2 Tbsp olive oil

1 cup Israeli couscous

1 red or orange pepper, finely diced (I used half and half)

1 shallot, minced

1 clove garlic, minced

1-1/2 cup water

1 tsp chicken bouillon (I used Better Than Bouillon paste)

1/2 tsp Italian (or Provencal) dried herbs

Heat the olive oil in a medium pot. Add the peppers and shallot and sauté over medium heat for about 3-5 minutes, until the veggies soften a bit and just begin to brown.

Add the couscous and cook another 3-4 minutes, stirring almost constantly. You want to slightly toast the couscous, but not brown it much. Add the garlic and the herbs and cook, stirring, for another 2-3 minutes.

Turn heat to high and add the water and the bouillon and stir. Bring to a gentle boil. Stir once more and cover. Turn heat to low and cook about 15 minutes until the water is absorbed.

Remove from heat and allow the pilaf to rest covered for at least 5-10 minutes. Fluff with a fork.

Makes 4 servings.

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