Israeli Couscous with Coriander & Baby Turnips

Apr 04, 2009 by kiteless | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

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  • Olive oil
  • 1 large shallot
  • 8 oz couscous
  • 1 bay leaf
  • 1/2 tsp coriander
  • 2 cups chicken broth (low sodium)
  • 1 bunch baby turnips

Step 1

Chop and sweat 1 shallot in a little olive oil in a medium pan until soft.


Step 2

Add 8 oz couscous, toast in with the shallots for about 5 minutes or until roughly half the couscous has turned light golden brown. Add 1 bay leaf, 1/2 tsp ground coriander, 2 cups of low sodium chicken broth, bring to a boil, reduce heat, and simmer for about 10 minutes, or until couscous is done.


Step 3

For turnips, simply trim, cut larger ones in half, toss with salt, pepper, and olive oil, and roast in a 375 degree oven until starting to turn golden, about 10 minutes.


Step 4

Couscous is done:


Step 5

Turnips done:


Step 6

Slice lamb over couscous and baby turnips. This lamb is so heavenly and packed with flavor, and Israeli Couscous is about the best thing ever, so how can you go wrong!? The lamb is a great dish for company, since it cooks pretty quickly, serves a lot, and most can be made ahead of time.

Now that you have learned how to make israeli couscous with coriander & baby turnips, please be sure to view these other pasta recipes. Also, you will love these American recipes.


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