Israeli Cous Cous

 Ingredient of the week - Israeli cous cous. 

I made soup on the weekend. The recipe is called the best chicken soup you'll ever taste. My workmate set me onto the recipe It's easy soup to make. Fry off a large onion, a couple of carrots and sticks of celery and half a head of garlic. Add a tablespoon of fresh grated turmeric and ginger. Add chicken stock, which covers two chicken breasts (or thighs if you feel that way). Add a teaspoon of rosemary and thyme. Add a cup of dry Israeli cous cous.

 Bring to the boil, reduce the head and simmer for half an hour. Then take out the chicken breast, shred it, and mix it in with the soup.

It is bloody good soup. 

As I'm unable to make soup for less than six peopl, I have about a week's worth of the stuff. A batch went to the Soap Guy for his dinner. He said it was mighty tasty. 

And I've had soup for dinner the last three nights. Which is good as it is easy, and not being pumpkin soup, I don't have to eat it loaded with sour cream or cheese, with a buttered roll. 

But the Israeli cous cous makes this dish. It not only thickens the soup, but the texture of the cous cous is wonderful. Soft, but slighty chewy. Unlike regular cous cous, which I also adore, it doesn't feel gritty - andit has a bit more flavour to it. Probably because it;s been steeped in garlic, ginger, turmeric, rosemary and thyme. 

Regardless, I'm now on the lookout for more Israeli cous cous recipes. I can see it going well with roasted veggies and a thickened balsamic dresssing. Or maybe take a Middle Eastern slant and dress it up with pine nuts, pomegranates, lemon and a hummus like dressing. 

It's just  a fancy ingredient I want to expore more. 

I just wish I had somebody to cook for. 

Today's song: