Ingredients
- A couple of tablespoons of luscious olive oil
- A quarter cup of finely chopped onion
- Two blocks of flavorful vegetable bouillon
- A hint of sunny yellow curry powder, just a teaspoon
- A dash of fragrant oregano, half a teaspoon
- Two full cups of pearly Israeli couscous
- Two and a half cups of fresh, clear water
Step 1
Begin by warming up some oil in a saucepan at medium heat. Toss in the diced onion, bouillon cubes, a sprinkle of curry powder, and a dash of oregano. Let it all cook together, gently breaking down the bouillon cubes, until the onion turns soft and translucent, which should take around 5 minutes. Once the onion is ready, stir in the couscous, making sure to coat it evenly with all the flavorful ingredients.
Step 2
Next, pour in water into the saucepan and let it come to a bubbling boil. Cover the pan and lower the heat to a gentle simmer. Stir occasionally as the couscous absorbs the liquid and softens, which should take roughly 8 to 10 minutes. Remember, the key is to keep an eye on it and stir to prevent any sticking or burning. Once the couscous has reached a tender consistency, it's ready to be served and enjoyed!
Extra Tips & Suggestions
- 1. Keep your couscous in an airtight container to maintain its freshness and prevent it from absorbing unwanted odors.
- 2. Store your curry powder in a cool, dark place to preserve its flavor and vibrant color.
- 3. When storing vegetables for your couscous, make sure to separate the leafy greens from the sturdier vegetables to prevent wilting.
