The Land of Israel, known in Hebrew as Eretz Yisrael, has been sacred to the Jewish people since Biblical time. Jews are renowned for their entrepreneurship and intelligence.
The city of Jerusalem is of special importance to Jews, Muslims and Christians as it is the home of sites that are pivotal to their religious beliefs, such as the Israeli-controlled Old City that incorporates the Western Wall and the Temple Mount, the Al-Aqsa Mosque and the Church of the Holy Sepulchre. Other landmarks of religious importance are located in the West Bank, among them Joseph's tomb in Shechem, the birthplace of Jesus and Rachel's Tom in Bethlehe, and the Cave of the Patriarchs in Hebron.
Israel's diverse culture stems from the diversity of the population: Jews from around the world have brought their cultural and religious traditions with them, creating a melting pot of Jewish customs and beliefs. Israel is the only country in the world where life revolves around the Hebrew calendar.
More About Couscous..
Couscous or kuskus is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimeter in diameter before cooking. The Levantine variant, popular also in Israel, is about twice the diameter and made of hard wheat instead of semolina.
Couscous from semolina (wheat)
The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. The pellets which are too small to be finished granules of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. Sometimes salt is added to the semolina and water.
This process is very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and the product sold in markets around the world.
Couscous from pearl millet
In the Sahel, pearl millet is pounded or milled to the size and consistency necessary for the couscous.
Madhulika’s Quote
“Israeli couscous is a pasta (like normal couscous), but rolled into larger granules. I like it for its texture as it is almost chewy. Every time I bring it to a party I’m always asked for the recipe. So here it is!”
Over to Madhulika to explain us how to make this delicious recipe.
Ingredients
- Israeli couscous: It is man made and comes in white or wheat. The original couscous is made from Semolina (aka rava). Israeli couscous was manufactured during severe rice shortage in Israel.
- Tablespoon or so of olive oil
- Colored bell pepper, red, yellow, green, orange etc.
- Couple of cloves of garlic sliced thinly
- A medium onion cut in thin strips
- A bag of frozen artichokes
- Broccolini florets
- Salt
- Pepper
- Rosemary
- Thyme
- Sundried tomatoes paste (a couple of tablespoons)
- Parsley and/or feta cheese
Now here is the fun part Israeli couscous can be served hot or cold. Here is my favourite way to serve it warm. This recipe can be made and refrigerated for 4-5 days and is great heated up.
Put a tablespoon or so of olive oil in a saucepan and heat, roast the contents of one box of couscous in this. When it turns a little brown add the recommended amount of water and cook.
Now cut up medium sized chunks of colored bell pepper, red, yellow, green, orange etc, couple of cloves of garlic sliced thinly, a medium onion cut in thin strips, a bag of frozen artichokes, and broccolini florets . Roast these veggies plus salt pepper, rosemary and Thyme in generous olive oil in the oven (broil) or on stove top. After the veggies cook (should be firm not soggy) add the cooked couscous. Toss together and adjust for seasonings. We love sundried tomatoes paste (they come in a jar already chopped) so I add about a couple of tablespoons of this. Toss well. Garnish with parsley, and or feta cheese.
It is really fun to try different combos of veggies. You can try even squash and cherry tomatoes (roasted of course).
Note: This is the recipe .But i didn’t have artichokes & broccoli at that time so didn’t put that . So, the picture will not have them.
Thanks Madhulika! I’m sure the readers of CWM are going to enjoy making this Israeli delight.
