It's really about that simple! God, it's my new favorite recipe.
I cut up and wash the collards then put them in my steamer for about 20 minutes. Meanwhile I heat up a can of white beans, 2 cups of broth and spices that I like. Today I added sun dried tomatoes. Once the broth mixture boils turn it down and add about a cup of couscous (Israeli couscous is bigger than the French kind). Let the whole things simmer unitl the collards are really wilty and have steamed for at least 20 minutes. Then you can mix everything together and let it simmer another 20-30 minutes on low.
Basically I add enough couscous to balance out the liquid. My finished product is not a soup. It is a solid.
the following is a link that carries endless recipes involving Israeli Coucous:
http://www.epicurious.com/tools/searchresults?search=israeli+couscous
No comments:
Post a Comment