ISRAELI COUSCOUS SALAD
A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.
Provided by MacChef
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook coucous according to package directions, drain and rinse in cool water.
- Combine remaining ingredients and cover and chill till ready to eat.
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
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.
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
ISRAELI COUSCOUS (RICE COOKER)
This is a plain, kid-friendly adaptation of a recipe in The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. The cookbook version called for lovely additions like orange zest, olives, parsley and mushrooms but kidlets tend to pick those things out.
Provided by Lille
Categories Lactose Free
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
- Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
- Add chicken broth and salt if using. Close the cover and set for regular cycle.
- Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.
Nutrition Facts : Calories 213.8, Fat 4.3, SaturatedFat 0.7, Sodium 668.7, Carbohydrate 34.4, Fiber 2.2, Sugar 0.3, Protein 8.1
ISRAELI COUSCOUS RISOTTO WITH SHIITAKES
Make and share this Israeli Couscous Risotto With Shiitakes recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and 4 cups water to a boil in saucepan. Reduce heat to low.
- Heat 1 Tbs. oil in large saucepan over medium heat. Add mushrooms and poblano, and sauté 5 minutes, or until mushrooms have released their juices. Transfer to plate, and set aside.
- Heat remaining 1 Tbs. oil in same pan over medium heat. Add shallots, and sauté 2 minutes, or until soft.
- Add carrot, and sauté 3 minutes more. Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
- Stir 1/4 cup broth mixture into couscous mixture. Reduce heat to medium low. Add 1/4 cup more liquid, and cook until liquid has been absorbed.
- Continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used.
- Add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through.
- Stir in 3 Tbs. chives and tarragon, and season with salt and pepper. Serve garnished with remaining chives.
Nutrition Facts : Calories 334.3, Fat 7.6, SaturatedFat 1.1, Sodium 24.3, Carbohydrate 56.7, Fiber 5, Sugar 2.4, Protein 10.2
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
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