Israeli Couscous with Coriander and Baby Turnips
Ingredients[edit]
- Olive oil
- 1 large shallot
- 8 oz couscous
- 1 bay leaf
- 1/2 tsp coriander
- 2 cups low sodium chicken broth
- 1 bunch baby turnips
To make the couscous: 2. Chop and sweat 1 shallot in a little olive oil in a medium pan until soft.
3. 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(5).
4. 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.
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.
