Israeli, or pearl, couscous is boiled like pasta and can be served warm or cold. It is plump with a chewy texture, unlike the tiny granules of semolina couscous. Israeli couscous can be found near the pasta in the grocery store.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
Place sausages and onion on greased grill over medium-high heat; close lid and grill, turning occasionally, until onions are slightly charred, 10 to 15 minutes.Slice sausages in half lengthwise; grill, cut side down, until grill-marked, about 2 minutes.
Coarsely chop onion. Set aside.
Meanwhile, cook couscous according to package directions. In large bowl, toss together couscous, onion, 1 tbsp of the oil and vinegar.
In large skillet, heat remaining oil over medium-high heat; cook escarole, garlic, hot pepper flakes and 1/4 tsp of the salt, tossing frequently, until wilted, about 3 minutes. Add to couscous mixture and toss.
In same pan, heat tomatoes, shaking pan frequently, until softened, about 2 minutes. Add to couscous mixture along with basil and remaining salt; toss to coat. Serve with sausages.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 979 mg
- Sugars 6 g
- Protein 22 g
- Calories 542.0
- Total fat 31 g
- Potassium 809 mg
- Cholesterol 53 mg
- Saturated fat 8 g
- Total carbohydrate 45 g
%RDI
- Iron 19.0
- Folate 41.0
- Calcium 8.0
- Vitamin A 19.0
- Vitamin C 23.0
