Israeli Couscous with Tomatoes and Carrots

Lately my email inbox has been out of control. In a recent effort to get the number of emails down to more reasonable levels, I went on a cleaning binge and found an email from The Kitchn on twenty ways to cook anything this summer. Sort of like Bittman's salads there are no rules and things can be customized a million ways. I only recently discovered Israeli couscous and I love its chewiness. I cooked it in chicken stock instead of water to add some flavor and tossed the whole thing with lemon juice at the end added freshness. This quick recipe is a keeper and very versatile for any time of year.




Israeli Couscous with Tomatoes and Carrots
(Adapted from The Kitchn)

Makes 2 servings

1 1/3 cup Israeli couscous
2 teaspoons olive oil
1 1/3 cup low sodium chicken stock
4 ounces cubed pancetta
2 garlic cloves, minced
4 carrots, peeled and roughly chopped
Handful cherry tomatoes, halved
Juice from 1/2 small lemon
Salt and pepper to taste

In a medium saucepan, heat the olive oil over medium high heat. Add the couscous and toast until it is lightly brown. Add the chicken stock and bring up to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed.

Meanwhile, in a medium saute pan, cook the pancetta until it is crispy. Remove the pancetta from the pan with a slotted spoon and leave about 2 teaspoons of the rendered fat. Add the garlic and cook until fragrant. Add the carrots and cook, until they are slightly softened, about 5 minutes. Add the coucous to the garlic and carrot mixture and toss to combine.

Remove the pan from the heat. Add the pancetta back to the couscous mixture and season with lemon juice, salt and pepper to taste. Toss the couscous mixture with the sliced tomatoes and serve warm.

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