Cooking Israeli Cous Cous with celebrity chef Peter Gordon

Israeli couscous

🥗Healthier: quinoa

💰Cheaper: regular couscous

Quinoa offers more protein and fiber.

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest provides a similar tangy flavor.

Heat a pan and add a bit of extra virgin olive oil.

Add Israeli couscous to the pan and toast until golden.

Thinly slice the onion and remove any green shoots to avoid bitterness.

Fry the onion in butter with garlic and rosemary until cooked down.

Add the toasted couscous to the pan with salt and water, bring to a boil, then cover and cook for about 6 minutes.

Let the couscous rest after cooking until it absorbs all the liquid and is swollen.

Chop tomatoes in a preferred style for presentation.

Add chopped spring onion, tomatoes, and pistachio nuts to the salad bowl.

Add chopped or pulled flat parsley to the salad.

Mix the couscous into the salad bowl with the other ingredients.

Add Cabernet vinegar and sumac to the salad for tanginess.

Drizzle with extra virgin olive oil and add more sumac on top.

Serve with a lemon wedge on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary