Beths Hawaiian Couscous Food

ISRAELI COUSCOUS (RICE COOKER)

Israeli Couscous (Rice Cooker) image

This is a plain, kid-friendly adaptation of a recipe in The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. The cookbook version called for lovely additions like orange zest, olives, parsley and mushrooms but kidlets tend to pick those things out.

Provided by Lille

Categories Lactose Free

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 medium shallot, minced (or 1/2 of a small onion)
1 cup israeli couscous
2 cups chicken broth
1/2 teaspoon salt (optional, add if broth is unsalted)

Steps:

Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
Add chicken broth and salt if using. Close the cover and set for regular cycle.
Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.

Nutrition Facts : Calories 213.8, Fat 4.3, SaturatedFat 0.7, Sodium 668.7, Carbohydrate 34.4, Fiber 2.2, Sugar 0.3, Protein 8.1

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