By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(94)
- Notes
- Read community notes
In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in Yotam Ottolenghi’s book “Jerusalem.” I liked the couscous with the chili paste better in this pretty frittata than I did on its own. You won’t use up all of the zhoug in the frittata but you will be glad to have the relish on hand to use as a condiment. Note that I do not cook my Israeli couscous in boiling water; I find that it becomes too mushy that way.
Featured in: Israeli Couscous and Spicy Herb Paste Frittata
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Ingredients
Yield:Serves 6 as a main dish, 12 as a starter
- 1½cups, tightly packed, cilantro leaves and stems, coarsely chopped
- 2serrano chiles, coarsely chopped
- ¾teaspoon cumin seeds, ground
- 4cloves, ground
- Scant ¼ teaspoon cardamom seeds, ground
- ⅛teaspoon sugar
- ¼ to ½teaspoon salt, to taste
- 1garlic clove, peeled, green shoot removed, crushed or chopped
- 2tablespoons extra virgin olive oil
- 2tablespoons water
- 1cup Israeli couscous
- Salt to taste
- 6eggs
- ⅓cup spicy herb paste
- ¼cup thick Greek style yogurt
- Salt to taste (about ½ teaspoon)
- 1tablespoon extra virgin olive oil
For the Spicy Herb Paste (makes About 1/2 Cup)
For the Frittata
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
251 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 10 grams protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the zhoug, place all of the ingredients except the olive oil and water in a mini-food processor or small food processor and pulse several times. Add the olive oil and water and pulse until you have a coarse paste. It should not be a purée.
Step
2
To reconstitute the couscous, place in a medium size microwave-safe bowl and add salt to taste. Bring 1½ cups water to a boil and pour over the couscous. Let sit for 30 minutes, until most of the liquid has been absorbed. Drain off excess water and place a plate over the bowl. Place in the microwave and microwave for 3 minutes. Carefully remove from the microwave – the bowl will be hot. Carefully remove the plate, taking care to avoid steam. Stir in ⅓ cup of the spicy herb paste. Taste, adjust salt and set aside.
Step
3
Beat the eggs in a large bowl. Stir in salt to taste (I use about ½ teaspoon), the yogurt, and the couscous.
Step
4
Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden. The eggs should be just about set.
Step
5
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.
Tip
- The frittata will keep in the refrigerator for a few days.
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Cooking Notes
carolyn
Is the 1cup of couscous cooked or uncooked?
Debra
Delicious!!! But I had to throw out couscous after having microwaved it. The couscous came out hard. I tried again. I didn’t throw out the excess water as suggested in the recipe. I left it in and put the bowl in the microwave. I checked after 2 min. I stirred and sent it back in the microwave for another thirty seconds. Then I poured out the excess water and added TJ zhoug sauce. It turned out better. Will def make this dish again!
Kelli
Why does this take an hour and a half to make? What am I missing?
Lefty
Suggestions for what to serve with this? I can see a salad, of course, but any other ideas? Thanks.
Rachna
Baked at 400 for 15 minutes
Amber
The standard box of Trader Joe's Israeli couscous is 1/2 pound = 225g = 1.5 cups dry. Israeli boxes of couscous are 250g = 8.8 oz, so even more. If you decide to use the whole box rather than have a little bit of leftover couscous on your shelf, you really need to add at least one more egg, maybe two. And don't skimp on the zhoug. Trader Joe's zhoug works fine in this. I wish I had added some cherry tomatoes. A bit of real (sheep) feta also sounds good.
G Boltman
The verdict is: pretty good! Baking it makes it more dense, and I'm pretty sure it doesn't still qualify as a frittata, but is waaaay easier. I added feta which was a must- it added a little extra salty tang. Also used Trader Joe's zhoug (which is to die for by the way) and added some cherry tomatoes that had been sitting on my counter for too long. Next time I'll probably add more eggs or less couscous but this was pretty good for a weekday meal.
Annie
Husband made with a ton of leftover regular-sized couscous we had lying around. Delicious! In the rotation.
carolyn
Is the 1cup of couscous cooked or uncooked?
Amy Christine
I used this recipe for inspiration and while I made many changes base don what I had in the pantry, it turned out beautifully. I used whatever herbs I had in the garden; parsley, thyme, basil, oregano and mixed those with Calabrian chilis, Sottocenere truffle cheese, parmesan, yogurt, the "couscous" and eggs. Served with a cucumber raita. Delicious!
Limor's notes
Bad recipe
Yvette
Tasty and the pearl couscous gives it an interesting texture. But as a main dish I'd say it serves 4 at most.
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