Recipe

Israeli Couscous With Chunky Tomato Sauce Recipe

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Ingredients

Directions

Step #1 In small saucepan heat 1 1/2 c broth until simmering.
Step #2 Stir in couscous & saffron.
Step #3 Remove from heat, cover & let this sit until all the liquid is absorbed, about 5 mins.
Step #4 Transfer couscous to baking dish & stir in the pine nuts & scallions.
Step #5 Cover up with aluminum foil wrap to keep warm & set aside.
Step #6 (Note: to toast pine nuts, preheat your trusty oven to 350°F & cook for about 5 mins.
Step #7 ).
Step #8 Heat remaining 1/4 c broth in medium saucepan over med-heat/flame & cook onion & garlic until tender, about 5 mins.
Step #9 Roughly chop tomatoes & add to saucepan with their juice.
Step #10 Add basil, thyme & red pepper flakes.
Step #11 Cook over med-heat/flame, stirring every once in awhile, until thickened, about 20 mins.
Step #12 Spice up sauce with salt & pepper & pour over couscous.
Step #13 Serve as soon as possible.
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