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Israeli Couscous with Tarragon

(adapted from Food.com recipe)


  • 2-3 slices of pancetta chopped and fried, reserve 1 Tbsp. fat
  • 1 Tbsp. olive oil
  • 1/2 c. onion chopped fine
  • 2 c. Israeli couscous
  • 4 c. vegetable or chicken broth
  • 2-3 Tbsp. fresh parsley chopped
  • 1 Tbsp. tarragon finely chopped
  • 1 c. frozen petite green peas thawed
  • 1/4 c. lemon juice
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • Chili Citrus Butter Sauce:
  • to use over scallops or shrimp or any kind of fish
  • 1/2 cup chilled butter cut in 1/2" cubes
  • 1 Tbsp. lime juice
  • 1 small shallots finely minced
  • 1 tsp grated lime zest
  • 1/8 tsp. chili powder
  • Kosher salt to taste


  1. Saute the pancetta in a skillet until brown and crisp. Drain on paper towels and set aside.
  2. Heat the olive oil and the pancetta fat in 2 quart saucepan or skillet over medium heat. Add the chopped onion and sauté 5-6 minutes. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
  3. Add broth, bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes. Last few minutes stir in the lemon juice, parsley and the tarragon and the frozen green peas.
  4. (For the scallops and shrimp I simply salt and peppered and quickly sautéed in skillet and they added them to the top of the couscous.)
  5. For Citrus butter sauce: In one tablespoon of the butter sauté the shallots until translucent being careful not to burn.  Quickly add in the lime juice, zest, chili powder and start adding the chilled butter and whisk just until barely melted. Add in salt to taste and spoon this over your scallops.