These couscous can be treated like wild rice as an accompaniment to a main course.
Source: Martha Stewart Living
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, cut into 1/4-inch dice
- 3/4 teaspoon ground cumin
- Pinch of cayenne pepper
- 1 2/3 cups Israeli couscous or 1 10-ounce box medium-grain couscous
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons coarsely chopped flat-leaf parsley
If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper and saute for 1 minute more.
Stir in couscous, salt, pepper, and the boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve with the shrimp and scallop stew.