Herbed Couscous Pilaf Recipes

HERBED COUSCOUS PILAF

Steps:

• Saute' carrots and onion in olive oil in a saucepan until tender, about 10 minutes.
• Add chicken broth and herbs and bring to a boil.
• Stir in couscous, peas, and seasoning packet from couscous. Omit the packet if using plain couscous.
• Remove from heat and let stand 5 minutes.
• Fluff with a fork and serve.

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

HERBED COUSCOUS

Steps:

• Bring water, 1 tablespoon salt, and butter to a boil. Add couscous, remove from heat and stir quickly and thoroughly. Cover for 5 minutes. Moisture will be absorbed. Fluff with a fork. Add scallions, Spanish onion and rice wine vinegar.

EASY COUSCOUS PILAF

Steps:

• In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
• Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

COUSCOUS AND BULGUR PILAF

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
• Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
• Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.

HERBED COUSCOUS

Steps:

• Melt butter in a medium saucepan over medium heat. Add the shallots, cumin, and fennel seeds; cook, stirring frequently, until shallots are translucent, about 2 minutes. Add couscous, chicken broth, and salt. Cover; reduce heat to low, and simmer until liquid is absorbed, about 5 minutes. Remove from heat, and stir in parsley, sage, and marjoram. Serve hot.

HERBED COUSCOUS

Steps:

• Bring the stock and oil to a boil, stir in the couscous, remove from heat, cover and set aside for five minutes.
• Fluff with a fork, fold in the parsley and chives, season to taste with salt and pepper and keep covered until ready to serve.

COUSCOUS PILAF

Steps:

• Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
• Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
• Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
• Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

COUSCOUS PILAF

Steps:

• Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
• Bring to a boil; add carrots and onion.
• Cover and reduce heat to low.
• Boil 15 minutes or until carrots are done.
• Add salt, pepper, and couscous.
• Cook, uncovered, 1 minute.
• Add butter.
• Cook and stir 2 minutes.
• Cover and let stand 10 minutes.
• Stir and serve.

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
• Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

INSTANT POT® HERBED ISRAELI COUSCOUS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
• Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.