Israeli Couscous with Poached Fish and Vegetables
In this recipe, the semolina star gets some help from cucumbers (served warm, no less), bell peppers and tomatoes.
Ingredients
- 1 cup (210 g) Israeli couscous
- 2 1/2 cups (625 ml) chicken broth
- 1 English cucumber, cut into 3 sections
- 1 yellow bell pepper, seeded and diced
- 6 green onions, cut into 1/2-inch (1 cm) pieces
- 3 tbsp (40 g) butter
- 2 cups (500 ml) chicken broth
- 1 cup (140 g) cherry tomatoes, halved
- 1 lb (450 g) skinless white fish fillets, cut into large pieces
Instructions
- In a pot over medium heat, bring the couscous and broth to a boil. Season with salt and pepper. Cover and simmer for 15 minutes. Remove from the heat and stir gently. Cover and let rest for 5 minutes. Rinse, drain and set aside.
In this recipe, the semolina star gets some help from cucumbers (served warm, no less), bell peppers and tomatoes.