Can you cook Israeli couscous in chicken broth?

This article will explore the query: “Can you cook Israeli couscous in chicken broth?” Also, it will describe a general way to prepare couscous, and what its origin is, and we’ll also touch down on a few details to keep in mind when cooking Israeli Couscous.

Can you cook Israeli couscous in chicken broth? 

Yes, you can cook Israeli Couscous with chicken broth, it is in fact, just one of many ways. There are many recipes for preparing this dish, and in these, many authors make their own suggestions regarding what to use in cooking Israeli Couscous. 

Some authors instruct using water, others encourage the use of broths, while others advise using other ingredients such as margarine or butter to add flavor. But first, let’s discuss what Israeli Couscous is, and why its preparation can be so varied. 

How can Israeli couscous be cooked? 

Israeli couscous can be cooked in many ways, similar to how rice, pasta, and whole grains can be, and it can be eaten both hot and cold. 

For children in Israel, cooking it with fried onion and tomato paste makes for a popular dish.  Another common recipe involves preparing it with onions or garlic and using diced vegetables and meat. 

Similarly to how rice can be cooked with chicken broth, or even made into pudding for dessert, there are several recipes for cooking Israeli couscous. 

It can be sautéed, boiled, baked, and used as an ingredient in salads, added to stews to give more texture, or cooked like traditional pasta, using broths for flavor, and adding other ingredients like pepper for seasoning. Additionally, Israeli couscous can be added to desserts.

A general way to cook Israeli couscous is the following: 

  • The pasta is first boiled on the stovetop. This will require 1 ¼  cups of water for every cup of Israeli couscous.
  • Once boiled, the pasta can be strained out of the kettle and depending on whether the end recipe is savory or sweet, Israeli couscous can then be lightly cooked in a pan with oil to add flavor to it.
  • If the end recipe is a dessert, it can be added to the dish and sweetened without any further preparation, though if the recipe is savory, the Israeli couscous can be toasted and lightly browned in a pan with cooking oil.

(The next steps assume that the chosen recipe is savory)

  • The boiled couscous, after being lightly toasted, is then placed in a cooker, and then broth or water is added to the pot to give it the desired flavor.
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  • The pasta can be cooked until it simmers on the stovetop for about ten minutes, and then left to cool, after which it can be served.

What is Israeli couscous

Israeli couscous, also called Pearled couscous and ptitim, is a type of pasta, shaped like tiny, ball-shaped pieces, and made from pasta wheat dough. To be clear; conventional couscous is made of pasta-wheat semolina (a product obtained in a middle stage of pasta wheat processing, before it is made into flour) and not a type of pasta itself. 

The term couscous, however, generally alludes to a traditional North African dish, and other couscous products and dishes are made with different grains such as rice, barley, and sorghum.  

In the case of Israeli couscous, many recipes are centered around this pasta, and it is a popular meal for children in Israel, to whom it is now marketed in a variety of shapes. 

What is the origin of Israeli couscous

Israeli couscous, as its name indicates, is a product that was conceived in 1950s Israel. For most of this decade, the newly-formed state of Israel imposed measures on its rapidly growing populace to gather its bearings and establish itself as a competitive economy. 

Collectively, these measures were known as an Austerity policy, which included rationing and replacing scarce food products with more readily available alternatives.

Israeli couscous is a product of this austerity policy, as it was commissioned by the state, and ultimately produced by the Osem food company, in response to a growing shortage of rice. 

What are some details about Israeli couscous should I keep in mind? 

A few details to keep in mind include: 

  • Israeli couscous is a product of pasta wheat, therefore it isn’t gluten-free, and celiac patients should be made aware of this fact.
  • Its plant-based origin makes it both vegan and vegetarian-friendly
  • It has a low glycemic index, which means that consuming Israeli couscous can help diabetes patients regulate their blood sugar levels, though this can also be affected by the chosen recipe’s additional ingredients.

Conclusion

This brief article explored the query: “Can you cook Israeli couscous in chicken broth?” Also, it described a general way to prepare couscous, and what its origin is, and also touched down on a few details to keep in mind when cooking Israeli Couscous.

References

https://www.thespruceeats.com/how-to-cook-israeli-couscous-3376841

https://www.smithsonianmag.com/arts-culture/newly-obsessed-with-israeli-couscous-83326812/

https://www.britannica.com/topic/couscous

https://en.wikipedia.org/wiki/Austerity_in_Israel

https://www.thespruceeats.com/israeli-couscous-recipes-3378670

https://www.tefen.com/insights/services/Strategy/the_story_of_osem__a_nestle_company

https://www.nhs.uk/common-health-questions/food-and-diet/what-is-the-glycaemic-index-gi/

https://celiac.org/about-celiac-disease/what-is-celiac-disease/

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.