ISRAELI COUSCOUS AND CHEESE
Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
- Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
- Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 31.4 g, Cholesterol 71.5 mg, Fat 20.7 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 12.7 g, Sodium 783.8 mg, Sugar 1.1 g
ISRAELI COUSCOUS WITH CHERRIES
Fresh cherries have a fleeting season so enjoy them as much as possible when they are available and consider using them in more than just desserts. Their naturally sweet-tart flavor is a great balance to savory ingredients like feta and fresh herbs.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.
Nutrition Facts : Calories 287, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 581 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams
ISRAELI COUSCOUS WITH PARMESAN
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.
ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES
From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!
Provided by COOKGIRl
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
- Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
- Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
- Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
- Garnish with mint sprigs.
Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1
CURRIED ISRAELI COUSCOUS
This is a great way to serve your delicious main dish protein. The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
Provided by FrackFamily5 CA->CT
Categories Side Dish Curry Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
- Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 29.7 g, Fat 3.7 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 0.4 g
ISRAELI COUSCOUS, TOMATO AND MOZZARELLA SALAD
My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing.
Provided by msoders
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Halve cherry tomatoes.
- In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
- Cook couscous according to directions.
- Rinse Couscous with cold water until cool.
- Toss Couscous and Basil with tomato and mozzarella mixture.
- Garnish with whole basil leaves serve.
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