Israeli couscous is couscous on steroids. It’s much larger than the familiar North African version. Comparatively, Israeli couscous has a nutty flavor and is chewier. Israeli couscous also lends itself to salads better than its diminutive cousin.
I came up with this recipe the other night by combining that pumped-up pasta with a little kitchen craziness and some fresh 총각무 chonggakmu (Korean ponytail radish) from my garden.
One of the most crucial ingredients is lemon juice. Hopefully, lemon prices have sweetened in Korea after souring with the Master Cleanse craze some time ago.
Also important is boiling Israeli couscous in a flavored broth. Those little toasted balls of semolina will easily soak up the flavor.
- 2/3 cup Israeli Couscous
- 3 teaspoons Chicken ConsommÃ© Powder or [amazon_link id="B000V6GAMK" target="_blank" ]McKay's Chicken Style Instant Broth & Seasoning[/amazon_link]
- 1/2 cup [amazon_link id="B003HB8D7Q" target="_blank" ]Pine Nuts[/amazon_link]
- 1 can Albacore Tuna
- 1 Chonggakmu ì´ê°ë¬´ (Korean Ponytail Radish), shredded
- 6-7 Green Onion, sliced, or 1 bunch Chives, diced
- 2 Tbsp. Olive Oil
- Juice of one Lemon
- 1/2 tsp. Black Pepper
- Salt, to taste
- Boil Israeli couscous in three cups of water mixed with three teaspoons of consommÃ© for 12 minutes.
- Drain the couscous, and cool it in a bowl in the refrigerator.
- In a separate bowl, shred one chonggakmu and mix with tuna, pine nuts and green onion.
- Once the couscous is lukewarm, add it to the mix.
- Add to the mix olive oil, salt, pepper and lemon juice before serving.