ISRAELI COUSCOUS RISOTTO WITH CARAMELIZED ONIONS AND SAUSAGE
Israeli couscous is a larger couscous that tastes delicious when cooked risotto-style. Try this sweet/salty/spicy take on a risotto with a new grain.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
- Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
- Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g
SAVOURY COUSCOUS
Make and share this Savoury Couscous recipe from Food.com.
Provided by Chef floWer
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in sauce pan (which has a lid).
- Add chopped onions, stir and allow to cook until soft.
- Stir in crushed garlic.
- Add couscous, stir.
- Add chicken stock, stir and bring to boil.
- Remove off heat, cover and allow to stand for 5 minutes.
- Stir in coriander or parsley.
- Add salt and pepper to taste.
- Serve as a side dish.
Nutrition Facts : Calories 271.5, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.6, Sodium 230.6, Carbohydrate 40.6, Fiber 2.7, Sugar 3.1, Protein 9
COUSCOUS WITH CARAMELIZED ONIONS AND GOAT CHEESE
This is quick, tasty and very filling with all the onions. Also low in calories and fat, from Cooking Light.
Provided by CaliforniaJan
Categories Grains
Time 20m
Yield 5 3/4 cup servings, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium nonstick skillet over medium-high heat. Add diced onion, and sauté 7 minutes or until browned.
- Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.
COUSCOUS WITH SAVORY CARAMELIZED ONION
This is the first Moroccan dish I've ever cooked for my family, and they were thoroughly impressed. I thought with all the rich spices, it might be too overwhelming for the kids, but they really enjoyed the combination. A good change from cold couscous salad for the winter. (from the Toronto Star)
Provided by Izzy Knight
Categories Onions
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large heavy saucepan, heat oil over medium-high heat.
- Add onion, stirring to coat with oil; reduce heat to low.
- Cook, covered, 15 minutes.
- Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
- Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
- In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
- Fluff.
- Heap in serving dish.
- Top with onion mixture.
- Spoon some paneer over the top if you desire.
SPICED CHICKEN COUSCOUS WITH CINNAMON ONIONS
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add chopped onions and stir to coat. Season with salt. Sauté 20 minutes, stirring occasionally. Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes. Stir in sugar and cinnamon; sauté until onions are brown, about 5 minutes. (Cinnamon onions can be made 1 day ahead. Cover and refrigerate.)
- Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender. Pour into heavy-duty resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate chicken for at least 30 minutes and up to 1 hour.
- Heat 2 tablespoons oil in another large skillet over medium heat. Add chicken with marinade; cook until chicken is brown, about 3 minutes per side. Transfer to plate. Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes. Return chicken to skillet; spoon sauce over. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to plate and tent with foil. Boil sauce until slightly thickened, about 3 minutes. Stir in cilantro. Season to taste with salt and pepper.
- Rewarm cinnamon onions. Mound couscous on 4 plates. Top with chicken, sauce, and onions and serve.
MIDDLE EASTERN COUSCOUS WITH HONEYED CARAMELIZED ONIONS, RAISINS
The special feature of this dish is the exquisite mix of honeyed caramelized onions and raisins called tfaya which is served as a topping of the long cooked, deliciously tender meat. The broth which moistens the grain is the meat broth. A sprinkling of fried or toasted almonds is an optional garnish.
Provided by Olha7397
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE MEAT: Prepare the meaty stew or soup. In a large pan, put the meat and about 1/2 pound onions, coarsely chopped, and cover with about 1 1/2 quarts water. Bring to the boil and remove the scum. Add salt, pepper, the ginger, 1 teaspoon cinnamon, and the cloves and simmer for 1 1/2 hours. Add the saffron and more water to keep the meat well covered (there should be a lot of broth) and simmer for 1/2 hour more. The meat should be so tender you could pull it apart with your hands.
- FOR THE TFAYA: For the honeyed onion tfaya, cut the onions in half and slice them. Put them in a pan with about 1 cup water. Put the lid on and cook, covered, over low heat (they will steam) for about 1/2 hour, until the onions are very soft. Remove the lid and cook until the liquid has evaporated. Add the butter and oil and cook until the onions are golden. Stir in the honey and 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt and cook 10 minutes more, or until the onions caramelize and become brown.
- Toast the almonds in a dry frying pan or fry them in a drop of oil until golden, turning them over. Coarsely chop about half of them.
- FOR THE COUSCOUS: Put the couscous in a wide oven proof dish so that the grains are not squashed on top of each other. (I use a large round clay dish, in which I also serve). Gradually add the warm salted water, stirring all the time so that it is absorbed evenly. Keep fluffing up the grain with a fork and breaking up any lumps (as the grains stick together). After about 10-15 minutes, when the grain is plump and tender, mix in 3 tablespoons vegetable oil and rub the grain between your hands above the bowl, to air it and break up any lumps.
- Put the dish, uncovered, in a preheated 400°F oven and heat through for 15 to 20 minutes, until very hot. After about 10 minutes, fluff it up again with a fork. Before serving, work in 3 tablespoons butter or vegetable oil and break up any lumps very thoroughly.
- TO SERVE: Make a mound of couscous and make a hollow in the center. Moisten with a ladle of the meat broth. Put the meat in the hollow and cover with the onion and raisin tfaya.
- Sprinkle with a mixture of chopped and whole toasted or fried blanched almonds, and serve the broth separately. Alternatively, you might prefer to serve everything separately, or straight into soup plates. Serves 6.
- The New Book Of Middle Eastern Food Claudia Roden.
Nutrition Facts : Calories 1138.1, Fat 46.9, SaturatedFat 14.6, Cholesterol 105.4, Sodium 424.5, Carbohydrate 138.7, Fiber 12.6, Sugar 29.3, Protein 43.7
CARAMELISED ONION AND COUSCOUS SEASONING
Make and share this Caramelised Onion and Couscous Seasoning recipe from Food.com.
Provided by katew
Categories Grains
Time 30m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Place couscous in large heatproof bowl, stir in stock.
- Cover with glad wrap, set aside for 5 minutes till liquid is absorbed.
- Using fork, separate grains.
- Heat oil in frypan, cook onion and garlic for 5 minutes.
- Stir in sugar, vinegar and thyme.
- Cook and stir for 10 - 15 minutes till onion caramelizes.
- Stir onion and sultanas into couscous.
- Season with salt and pepper if need be.
COUSCOUS WITH RED ONION AND CHIVES
Categories Onion Side Vegetarian Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 6
Steps:
- In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, and salt and pepper to taste. Let couscous mixture stand, covered, 5 minutes. Fluff couscous with a fork and stir in chives.
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