Israeli Couscous Recipes

Steps:

• For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
• For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
• Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

Steps:

• Cook coucous according to package directions, drain and rinse in cool water.
• Combine remaining ingredients and cover and chill till ready to eat.

Steps:

• In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.
• Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and lemon juice, and toss. Season with salt and pepper.

Steps:

• Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
• Serve hot or at room temperature.

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
• While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
• Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Steps:

• Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
• Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
• Add the herbs and lemon juice. Season with salt and pepper.