INSTANT POT® HERBED ISRAELI COUSCOUS
This couscous is a lovely side dish, or can be the base to a main meal. It's also fast to make using the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 44.1 g, Cholesterol 9.5 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 508.6 mg, Sugar 0.4 g
HERBED ISRAELI COUSCOUS
From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.
Provided by Lakerdog2
Categories Grains
Time 20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.7, Fat 4.4, SaturatedFat 0.7, Sodium 670, Carbohydrate 35, Fiber 2.4, Sugar 0.6, Protein 8.2
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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.
HERBED COUSCOUS
A really fast, simple side dish. Use any kind of broth that works with your menu, or even plain water. Use any soft green herb (parsley, basil, thyme, chives, dill).
Provided by DrGaellon
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add garlic, scallion, a pinch of salt and a few grinds of black pepper. Saute until scallion softens, 2-4 minutes.
- Add couscous and cook, stirring often, until grains begin to brown and it smells nutty.
- Add broth. Bring to a boil, reduce to a simmer, cover, and cook 1 minute, until couscous is tender but firm.
- Stir in parsley and serve.
Nutrition Facts : Calories 322.6, Fat 6.9, SaturatedFat 4, Cholesterol 15.3, Sodium 97, Carbohydrate 53.6, Fiber 3.8, Sugar 0.6, Protein 11.2
INSTANT POT® HERBED ISRAELI COUSCOUS
This couscous is a lovely side dish, or can be the base to a main meal. It's also fast to make using the Instant Pot®.
Provided by thedailygourmet
Categories Side Dishes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 44.1 g, Cholesterol 9.5 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 508.6 mg, Sugar 0.4 g
ISRAELI COUSCOUS AND SPICY HERB FRITTATA
In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in Yotam Ottolenghi's book "Jerusalem." I liked the couscous with the chili paste better in this pretty frittata than I did on its own. You won't use up all of the zhoug in the frittata but you will be glad to have the relish on hand to use as a condiment. Note that I do not cook my Israeli couscous in boiling water; I find that it becomes too mushy that way.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course
Time 1h30m
Yield Serves 6 as a main dish, 12 as a starter
Number Of Ingredients 17
Steps:
- To make the zhoug, place all of the ingredients except the olive oil and water in a mini-food processor or small food processor and pulse several times. Add the olive oil and water and pulse until you have a coarse paste. It should not be a purée.
- To reconstitute the couscous, place in a medium size microwave-safe bowl and add salt to taste. Bring 1 1/2 cups water to a boil and pour over the couscous. Let sit for 30 minutes, until most of the liquid has been absorbed. Drain off excess water and place a plate over the bowl. Place in the microwave and microwave for 3 minutes. Carefully remove from the microwave - the bowl will be hot. Carefully remove the plate, taking care to avoid steam. Stir in 1/3 cup of the spicy herb paste. Taste, adjust salt and set aside.
- Beat the eggs in a large bowl. Stir in salt to taste (I use about 1/2 teaspoon), the yogurt, and the couscous.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 1 gram, TransFat 0 grams
More about "herbed israeli couscous recipes"
HERBED ISRAELI COUSCOUS - TODAY.COM
From today.com
3/5 (23)Category Side Dishes
- In a medium sauce pan bring stock to a boil over medium-high heat. Stir in salt and couscous. Cover and reduce to a simmer, cooking for 8-10 minutes, stirring occasionally. Remove from heat and let stand a few minutes.
- Fluff couscous with a fork and fold in the olive oil and fresh herbs. Season to taste with salt and pepper.
HERBED ISRAELI COUSCOUS RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 7 mins
- Heat a 4-quart saucepan over medium-high heat. Add the butter and cook until it bubbles and turns brown on the edges. Add the onion and cook until tender and golden, about 5 minutes.
- Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often. Season with salt and pepper. Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto. Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly. Cook until the couscous is tender, about 40 minutes.
- Remove the pan from the heat and fold in the parsley, tarragon and chervil. Season to taste with salt and pepper.
PASSOVER LEMON AND HERB COUSCOUS | RECIPE - KOSHER.COM
From kosher.com
ISRAELI COUSCOUS SALAD WITH FETA, CHICKPEAS, AND HERBS
From thekitchn.com
HERBED COUSCOUS RECIPE - BRAZILIAN KITCHEN ABROAD
From braziliankitchenabroad.com
HERBED ISRAELI COUSCOUS SALAD WITH CORN AND FETA
From tasteandtipple.ca
10 EASY RECIPES WITH PEARLED COUSCOUS - IZZYCOOKING
From izzycooking.com
BEST MEDITERRANAN COUSCOUS SALAD RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
HERBED ISRAELI COUSCOUS SALAD WITH CORN AND FETA - TASTE AND TIPPLE
From pinterest.ca
HERBED ISRAELI COUSCOUS – HITHER & YOND
From hitherandyond.com
HERBED ISRAELI COUSCOUS | RECIPES WIKI | FANDOM
From recipes.fandom.com
LEMON AND HERB INFUSED ISRAELI COUSCOUS - THE FRANGLOSAXON COOKS
From franglosaxon.com
LEMON HERB PEARL (ISRAELI) COUSCOUS - THE GENETIC CHEF
From thegeneticchef.com
10 BEST ISRAELI COUSCOUS RECIPES | YUMMLY
From yummly.com
HERBED ISRAELI COUSCOUS WITH TUNA AND PRESERVED LEMON - RECIPE ...
From pinterest.ca
HERBED ISRAELI COUSCOUS WITH TUNA AND PRESERVED LEMON
From finecooking.com
FLOUNDER WITH HERBED COUSCOUS RECIPE - FOOD & WINE
From foodandwine.com
HERBED ISRAELI COUSCOUS | CANADIAN LIVING
From canadianliving.com
RIESLING LEMON CHICKEN WITH HERBED ISRAELI COUSCOUS
From yestoyolks.com
QUICK ISRAELI COUSCOUS RECIPE WITH MUSHROOMS - JZ EATS
From jz-eats.com
HERBED COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
HERBED ISRAELI COUSCOUS SALAD WITH TOMATO AND MOZZARELLA
From rachelcooks.com
TOASTED ISRAELI COUSCOUS WITH CORN AND HERBS RECIPE
From realsimple.com
RECIPE: HERBED ISRAELI COUSCOUS - LOS ANGELES TIMES
From latimes.com
9+ GENIUS ISRAELI COUSCOUS RECIPES YOU SERIOUSLY HAVE TO …
From foodess.com
LEMON HERB COUSCOUS - A CEDAR SPOON
From acedarspoon.com
TOASTED ISRAELI COUSCOUS WITH FRESH HERBS RECIPE | PBS FOOD
From pbs.org
HERBED ISRAELI COUSCOUS RECIPE - COOKEATSHARE
From cookeatshare.com
HERBED ISRAELI COUSCOUS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
HERBED COUSCOUS PILAF RECIPE | MYRECIPES
From myrecipes.com
HOW TO COOK ISRAELI COUSCOUS - THE SPRUCE EATS
From thespruceeats.com
OUR FAVORITE LEMON HERB COUSCOUS SALAD - INSPIRED TASTE
From inspiredtaste.net
ISRAELI COUSCOUS WITH ROASTED VEGETABLES - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
GARLICKY ISRAELI COUSCOUS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
HERBED COUSCOUS RECIPE WITH ROASTED CAULIFLOWER
From themediterraneandish.com
LEMON INFUSED ISRAELI COUSCOUS RECIPE - GIRL AND THE KITCHEN
From girlandthekitchen.com
SIMPLE TOMATO + HERB, ISRAELI COUSCOUS SALAD (20 MINUTES)
From foodbymaria.com
HERBED ISRAELI COUSCOUS RECIPE - WEBETUTORIAL
From webetutorial.com
MAGICAL HERB TAHINI GRILLED LAMB CHOPS WITH ISRAELI COUSCOUS
From pineappleandcoconut.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #side-dishes #easy #low-fat #grains #dietary #low-cholesterol #low-saturated-fat #low-in-something #pasta-rice-and-grains #3-steps-or-less
You'll also love