Prep 20 min - cook 25 min - serves 5
Israeli-Style Toasted Daliya with Vegetables
Daliya toasted in oil until it browns before liquid is added, borrowing the technique that gives Israeli toasted couscous its nutty depth.
Before you cook
The browning stage is the whole point, and it takes longer than expected. A pale, barely toasted grain gives a much flatter finished dish.
Add the vegetables in stages by how long they take to cook, rather than all at once, so nothing turns to mush before the rest is ready.
Method
Warm the oil in a wide pan and add the dry daliya directly.
Toast it over medium heat, stirring constantly, for six to eight minutes.
Watch for a proper golden-brown colour, well past a light toast.
Add the onion and carrot and cook a further five minutes.
Pour in the stock and bring the pan to a steady simmer.
Cover and cook for fifteen minutes until the daliya is nearly tender.
Stir in the courgette and cook a further five minutes, uncovered.
Add the cherry tomatoes in the last two minutes so they barely soften.
Season generously with salt and pepper, tasting as you go.
Fold through the parsley and serve warm as a main or side.
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