This simple side dish is satisfying, easy, and fairly mild (so it plays well with almost any protein).  It may look a little spicy because of the chile bits in it, but it actually isn’t spicy at all.  Nora chilies are an earthy, sweet, but not spicy variety commonly used in dishes like paella.

You could substitute almost any dried chiles for the noras (varying the amount to suit their intensity) to make the dish spicier or use what you have available.

Ingredients: (Makes Approx. 3 Cups)
2 cups Chicken Stock
1 cup Middle Eastern Couscous (aka Israeli Couscous)
2 medium Shallots, minced
2 Dried Nora Chiles
Fine Extra Virgin Olive Oil
Salt & Pepper to taste

Directions:
1. Rehydrate the nora chiles (how to rehydrate dried chiles).

2. Destem & deseed the chiles, then finely mince them.

3. Bring the chicken stock to a boil on the stove.  Stir in the couscous.  Return to a boil and cook until al dente (approx. 8-10 minutes).

4. While the couscous is cooking, sweat the minced chiles and shallots in a large skillet or frying pan until the shallots are tender.

5. When the couscous is cooked, drain off the excess chicken stock and add it to the frying pan. Stir to distribute the oil, chile and shallot pieces.

6. Add salt & pepper to taste.  Drizzle with a little extra virgin olive oil.  Serve.

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