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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 1 sm onion cut 1/4" dice
- 3/4 tsp grnd cumin
- 1 pch cayenne pepper
- 2/3 c. Israeli couscous (or possibly one 10-ounce box medium-grain couscous)
- 1 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. coarsely-minced fresh flat-leaf parsley
Directions
- If using Israeli couscous, bring 2 1/2 c. water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 c..
- Meanwhile, in a large saucepan, heat extra virgin olive oil and butter over medium-low heat. Add in onions and cook till lightly browned, about 8 min. Stir in cumin and cayenne pepper, and saute/fry for 1 minute more.
- Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat till tender and water is absorbed, about 10 min. Add in parsley and serve with "Shrimp And Scallop Stew" (see recipe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 100g | |
| Calories 254 | |
| Calories from Fat 225 | 89% |
| Total Fat 25.51g | 32% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2914mg | 121% |
| Potassium 133mg | 4% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.76g | 2% |
| Protein 1.15g | 2% |
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