Israeli Couscous And Fall Vegetable Stuffing Recipes

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE

Steps:

• Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
• Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
• Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

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 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.