Cooking with couscous
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Cooking with couscous

Hello to my loyal blog followers. I had the pleasure of attending Kosherfest last week at the Meadowlands Expo Center – talk about an eating and tasting event!

Who would imagine that there would be so many types of kosher food and treats available? We live in a wonderful area full of so many kosher establishments, including stores that stock so many of the new products. One new favorite addition was a new consumer-sized kosher gelatin called Kolatin – more to come on that later.

Here are two delicious recipes from Osem using their new Tri-Color and Whole Wheat couscous products.

OSEM Tri-Color Israeli (Pearl) Couscous Mediterranean Style

four servings

1 cup Osem Tri-Color Israeli Couscous
2 tbsp. olive oil
1/2 cup chopped onions
1/2 cup chopped green or red pepper
1/2 cup chopped spinach
1/2 cup diced tomatoes
1 tbsp. chopped garlic
2 cups chicken or vegetable stock
1/4 cup sliced black olives
1/4 cup chopped fresh basil
1/4 cup parmesan cheese

Heat the olive oil in a small pan. Gently cook the onions, pepper, spinach, and tomatoes in the pan for 2-3 minutes, or until soft. Add the couscous and stir well. Add garlic and cover with hot chicken or vegetable stock, or water. Season to taste. Cover and simmer for 8-10 minutes, stirring occasionally. When finished, stir in the olives and garnish with basil and parmesan cheese.

OSEM Whole Wheat Israeli (Pearl) Couscous with Mushrooms and Pine Nuts

four servings

1 cup Osem Whole Wheat Israeli Couscous
2 tbsp. olive oil
1/2 cup chopped onions
1 cup sliced mushrooms
1/4 cup pine nuts
2 cups chicken or vegetable stock
1/4 cup chopped fresh basil

Heat the olive oil in a small pan. Gently cook the onions, mushrooms, and pine nuts in the pan for 2-3 minutes, or until soft. Add the couscous and stir well. Cover with hot chicken or vegetable stock, or water. Season to taste. Cover and simmer for 8-10 minutes, stirring occasionally. Garnish with basil.

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