Fall Israeli Couscous Salad Recipes

ISRAELI COUSCOUS SALAD

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 SALAD

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.

ISRAELI COUSCOUS AND FALL-VEGETABLE STUFFING

Steps:

• Preheat oven to 375 degrees. Drizzle squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.
• Meanwhile, toss turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on baking sheet with squash. Continue roasting, stirring once or twice, until vegetables are tender and golden brown, about 30 minutes.
• Meanwhile, heat butter and remaining tablespoon oil in a medium saucepan over medium heat until butter is melted. Add shallots; cook until softened, about 3 minutes. Stir in coriander, cumin, and paprika; cook until fragrant, about 1 minute. Stir in couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt. Bring to a boil. Cover; reduce heat to low. Cook until couscous is tender but al dente, and liquid is absorbed, about 6 minutes. Remove from heat. Let stand, covered, 2 minutes. Fluff with a fork.
• Peel squash; cut flesh into 1/2-inch cubes. Stir together couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.

ISRAELI COUSCOUS AND QUINOA SALAD

Steps:

• Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
• Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.