Recreated J. Alexander’s Israeli Couscous
Sometimes there’s something so tasty and (seemingly) simple in a restaurant that you’ve just got to figure out how to make it for yourself. I’ll admit that when I want a really good caesar salad on a busy night, we like to get takeout from the J. Alexander’s in our neighborhood. However, the one thing I’ve really wanted to recreate is the Israeli Couscous. It seems so basic, but it actually has a million ingredients. I got a waiter on the sly to tell me everything in it and I was very surprised by how much goes into it! I took all of that info and came up with this impostor, and it’s really close to the original and makes for a delicious side. It’s definitely a great accompaniment to grilled chicken thighs.
- 1 T olive oil
- 2 T butter
- 1 carrot, grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Israeli couscous
- 1.25 cups chicken stock
- 2 T chives, minced
- 2 T tarragon, finely chopped
- 2 T basil, chiffonade
- ½ cup parmesan, grated + additional for garnish
- ¼ cup roasted red pepper, finely chopped
- 1 t tarragon vinegar
- Kosher salt and freshly ground black pepper, to taste
- 2 t magic seasoning
Heat olive oil and butter over medium high heat in a large sauce pan.
Saute carrot and onion until onion is translucent.
Add garlic and saute until fragrant, about 30 seconds.
Add couscous and toast until golden.
Add chicken stock and bring to a boil.
Lower heat to medium low and cook, covered, for about 8 minutes, until couscous is tender and stock is absorbed.
Remove from heat, stir in herbs, cheese, pepper, and vinegar.
Season with salt, pepper and magic seasoning.
Garnish with more grated parmesan.
Enjoy!
