20 Minutes 2 people
By Doreen Colondres
Once you prepare it you will fall in love with it like I did… and not only because it tastes good, but because it fills you up quickly and you will not eat a lot. The Israeli couscous is thicker than the Moroccan one. It is almost like small semolina pasta and although its method of preparation is completely different, it is still easy, healthy and cooks quickly. I promise you can prepare it in 10 minutes or less.
This recipe goes perfectly with fish or chicken and once you try it, you can get creative and prepare it the next time with saffron, achiote (annatto), seafood, anyway… I can’t wait to hear all about it!
What you need to have:
- 1 cup of couscous
- 1 ¼ cup of natural chicken broth or hot water
- 2 cloves of garlic chopped into tiny pieces
- 2 chilaquiles or ½ white onion (1/4 cup) very finely chopped
- 1 oz. of Spanish or Mexican chorizo
- 1 tablespoon of cilantro
- Salt and pepper to taste
What you need to do:
- In skillet at medium-high temperature, add the olive oil, the garlic and sauté for 1 minute.
- Then add the onion and sauté until it is transparent (translucent).
- Then add the couscous and sauté for 1 minute while stirring.
- Immediately add the chorizo and the chicken broth or hot water, sauté, lower to a minimal temperature and cover.
- Make sure that it is almost about to boil and that the water is reducing. It will be cooked al dente in only 7-8 minutes.
- Serve and add fresh cilantro.
- Remember that if you use Mexican chorizo you should cook it first, before sautéing the garlic and the onion. Thereby you don’t need to add olive oil since it is enough with the grease it will release. The Spanish chorizo comes already cooked and that’s why you can add it directly.