Israeli couscous is much bigger than regular couscous and takes a longer to cook. It’s often available in the Kosher section at the grocery store , and has a nice chewiness we really like.
1/2 lb Israeli Couscous
2 Vidalia onions, finely chopped (can also use regular yellow onions)
2 tsp garlic puree
1 Tbsp olive oil
1 Tbsp butter
1 heaping tsp cumin powder
1/2 tsp turmeric
1 lb. chicken tenders
salt and black pepper
2 cups chicken broth
Saute onions in oil and butter until soft and translucent. Add garlic and saute a little longer. The add cous-cous and saute for 2 minutes. Add everything else but the chicken and cook for 5 minutes.
Salt and pepper the chicken and lay it on top of the Couscous. Cover the pan and cook on low heat 10 more minutes, until chicken is done.
Toss gently with a fork and serve.