This is another simple, but satisfying, recipe from Ina Garten’s book, Cooking For Jeffrey. The mint refreshes this side, and makes it summer-appropriate, even though, while it was cooking it, the butter, oil, chopped onion and chicken stock aromas were taking me straight to Thanksgiving memories. I had some larger Israeli Couscous hanging around my kitchen, which worked just as well. The big pearls were coated in the velvety moisture, and stayed fluffed and flavorful to accompany some simple, seared salmon fillets. A great and healthy weeknight dinner!
How to make it an A+: While this couscous is moist and flavorful, it’s pretty basic. If you want to jazz it up a bit, add some golden raisins for surprise sweetness, or maybe salty pockets up crumbled goat cheese. If you use Israeli Couscous, be aware you may need to boil the pearls in the stock rather than just steam off the heat. Also, I did not add additional salt and pepper at the end, as my stock was already pretty well-seasoned. Enjoy!