Lebanese Couscous with Garlic and Oil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Pound (4 Cups) Lebanese Couscous (Mograbiyeh) Dry 1/3 Cup Extra Virgin Olive Oil3 Tbl Garlic, thinly sliced1/4 Tsp Red Pepper Flakes
Bring a large pot of salted water (~2 Tbl) to a boil. Add the Mograbiyeh and cook until tender, approximately 30 minutes. Retain 1 1/2 cup of the cooking liquid in a separate bowl. Drain off the remainder of the liquid.
In the now empty pot, heat oil over medium heat. Add the garlic and cook until just beginning to color, approximately 2 minutes. Add the pepper flakes and swirl around in the pan for about 20-30 seconds. Garlic should be lightly golden, but do not let the garlic turn brown.
Carefully add the reserved cooking water to the garlic and oil and bring to a boil over high heat. Reduce to a simmer and add 1 tsp of salt. Cook until the liquid is reduced by about a third.
Add the Mograbiyeh back to the pot and toss well to coat and reheat.
Serving Size: 16 1/2 Cup Servings
In the now empty pot, heat oil over medium heat. Add the garlic and cook until just beginning to color, approximately 2 minutes. Add the pepper flakes and swirl around in the pan for about 20-30 seconds. Garlic should be lightly golden, but do not let the garlic turn brown.
Carefully add the reserved cooking water to the garlic and oil and bring to a boil over high heat. Reduce to a simmer and add 1 tsp of salt. Cook until the liquid is reduced by about a third.
Add the Mograbiyeh back to the pot and toss well to coat and reheat.
Serving Size: 16 1/2 Cup Servings
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 35.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 2.0 g
- Protein: 6.1 g
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