Cinnamon Israeli Couscous Recipes

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
• For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

CINNAMON ISRAELI COUSCOUS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
• Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

ISRAELI COUSCOUS WITH RAISINS

Steps:

• Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON

Steps:

• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
• Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
• Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
• Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
• To adapt this recipe to serve 50:
• 4 to 5 preserved lemons
• 5 lb. butternut squash, peeled and seeded
• 3/4 to 1 cup olive oil
• 3 cups chopped onion
• 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
• 4 (3-inch) cinnamon sticks
• 3 cups chopped fresh flat-leaf parsley
• 2 cups pine nuts, toasted
• 2 cups golden raisins
• 1 teaspoon ground cinnamon
• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
• Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
• Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.

ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS

Steps:

• Preheat a large heavy bottomed skillet over medium-low heat.
• Place the garlic and oil in the pan and saute for 1 minute.
• Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
• Add broth and lime zest.
• Raise the heat and bring to a boil.
• Once the mixture is boiling, lower the heat again to as low as possible and cover.
• In about 10 minutes, most of broth should have been absorbed.
• Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
• Stir, cover again, and cook for 5 more minutes.
• At this point, the broth should be thoroughly absorbed.
• Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING

Steps:

• Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
• Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
• Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
• Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

ISRAELI MOROCCAN COUSCOUS

Steps:

• Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
• Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
• Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
• Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT

Steps:

• In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
• Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.

CITRUS ISRAELI COUSCOUS

Steps:

• In a saucepan over medium high, heat oil. Stir in couscous, cinnamon, salt and pepper. Cook, stirring occasionally until lightly browned, 3-4 minutes.
• Stir in lime and orange juices and deglaze pan, stirring up all the browned bits on the bottom.
• Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10-12 minutes.
• Stir in parsley, pine nuts and salt and pepper to taste.