PERFECT ISRAELI COUSCOUS
Steps:
- Gather the ingredients.
- In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil . Add the couscous and cook, stirring occasionally, for about 3 to 4 minutes or until fragrant and lightly toasted.
- Add the vegetable broth, bring the mixture to a boil, and then turn down the heat and simmer for 10 to 12 minutes or until the liquid is absorbed and the couscous is tender. Set aside.
- While the couscous simmers, heat the remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic, mushrooms, and white wine and cook, stirring often, for about 5 minutes.
- Add the dried thyme, fresh parsley , and salt, stirring to combine. Cook for about 3 to 4 minutes more, or until most of the moisture from the mushrooms has evaporated.
- Add the cooked Israeli couscous to the mushroom mixture, tossing well to combine. Add salt and pepper to taste.
Nutrition Facts : Calories 167 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 284 mg, Sugar 3 g, Fat 7 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
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.
COUSCOUS MEATLOAF CHERMOULA
This recipe is from Kitty Morse. I usually find her recipes have a long list of hard to find ingredients and are too complicated for me. This one does have a lot of steps but it is so delicious. I have to make sure that I have plenty of time whenever I want to make this.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Add the olive oil to a skillet over medium heat.
- Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
- Transfer mixture to a bowl; set aside.
- Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
- Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
- Keep the remainder of the chermoula in the pan and set aside.
- In another saucepan, add 1 cup beef broth; bring to a boil.
- Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
- Lightly oil a 6-cup ring mold.
- In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
- Mix together using your hands to break up any lumps.
- Spoon mixture into the mold; spread evenly with a spatula.
- Place mold in a larger baking pan (to catch any juices that may boil over).
- Bake at 350 degrees for about 1 hour or until firm.
- Take out of the oven and let the meatloaf rest for 10 minutes.
- Invert onto a serving platter.
- Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
- Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
- Spoon the sauce over the meatloaf and serve any extra on the side.
COUSCOUS PUDDING WITH CARAMELIZED PECANS
We really love rice pudding, but were out of rice so I decided to substitute couscous and it came out great.
Provided by TK from Long Beach
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
- Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
- Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
- Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 62.6 g, Cholesterol 118.3 mg, Fat 22.1 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 7.3 g, Sodium 296.5 mg, Sugar 44.4 g
LEMON INFUSED COUSCOUS PEARLS
Provided by Mila
Number Of Ingredients 7
Steps:
- Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
- Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
- Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
- Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
- Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.
ISRAELI COUSCOUS PILAF
This couscous can be treated like wild rice as an accompaniment to a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
- Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.
ISRAELI COUSCOUS AND QUINOA SALAD
A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.
Provided by Pixelsicle
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.9 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 433.2 mg, Sugar 2 g
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
CHERRY COUSCOUS PUDDING
Steps:
- Bring 1 cup each skim milk and almond milk, 1/4 cup sugar, 1/4 teaspoon almond extract and a pinch of salt to a boil in a saucepan over medium heat. Add 3/4 cup whole-wheat couscous, 1/2 cup dried cherries and 1 cinnamon stick; cover and cook 2 minutes. Remove from the heat and let sit, covered, 8 minutes. Fluff with a fork, remove the cinnamon stick and divide among bowls. Top with toasted sliced almonds and honey, if desired.
- Serves: 4 (does not include the optional garnish); Calories: 263; Total Fat 1 grams; Saturated Fat: 0 grams; Protein: 8 grams; Total carbohydrates: 58 grams; Sugar: 28 grams Fiber: 5 grams; Cholesterol: 1 milligrams; Sodium: 136 milligrams
Nutrition Facts : Calories 263 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 1 milligrams, Sodium 136 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 8 grams, Sugar 28 grams
ISRAELI MOROCCAN COUSCOUS
The vegetables can be cubed, but will take longer to cook.
Provided by Cigall Daboosh Goldman
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g
More about "israeli couscous pudding recipe recipe for meatloaf"
9+ GENIUS ISRAELI COUSCOUS RECIPES YOU SERIOUSLY HAVE TO ...
From foodess.com
Estimated Reading Time 3 mins
- One Pot Cacio e Pepe Israeli Couscous. The classic Italian comfort food, which translates to cheese and pepper pasta, ditches it’s typical long, thin noodle for pearl couscous.
- Roasted Cherry Tomato and Basil Couscous Salad. A drizzle of olive oil and quick roast in the oven brings a rich and full flavour to the tomatoes in this simple, fresh salad recipe.
- Beet and Citrus Salad with Israeli Couscous. Earthy beets are given a bright, citrusy punch and rounded out with chewy Israeli couscous in this salad perfect for summer.
10 BEST ISRAELI COUSCOUS RECIPES - YUMMLY
ISRAELI COUSCOUS RECIPE IN THE INSTANT POT - THE FOREIGN FORK
From foreignfork.com
- Begin by turning your Instant Pot to the Saute function. Add the butter and allow it to melt. Then, pour the couscous into the pot. Stir the couscous around in the butter for 1-2 minutes to allow the couscous to toast. Don’t let it burn!
- Turn saute off, and add the chicken broth into the pot. Seal the lid and turn the pot to MANUAL on high. Set the timer for 7 minutes.
- When the cook cycle is complete, allow for a 2 minute natural pressure release. Then perform a quick release.
ISRAELI COUSCOUS SALAD - RECIPES LIST
From recipes-list.com
ISRAELI COUSCOUS WITH CHICKPEAS | EASY 20-MINUTE VEGAN RECIPE
From gratefulgrazer.com
20+ BEST COUSCOUS RECIPES | RECIPES, DINNERS AND EASY MEAL ...
From foodnetwork.com
ISRAELI BREAKFAST COUSCOUS RECIPE - RECIPES.NET
From recipes.net
ISRAELI COUSCOUS RECIPE WITH PESTO AND SPRING VEGETABLES ...
From thevintagemixer.com
ISRAELI PEARL COUSCOUS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST COUSCOUS PUDDING RECIPES | YUMMLY
From yummly.com
SNAKE MEATLOAF WITH YORKSHIRE PUDDING RECIPE - RECIPEYUM
From recipeyum.com.au
RECIPES FOR ISRAELI COUSCOUS SALAD - CREATE THE MOST ...
From recipeshappy.com
ISRAELI COUSCOUS PILAF RECIPE - RECIPEZAZZ.COM
From recipezazz.com
ISRAELI COUSCOUS SALAD - RICARDO
From ricardocuisine.com
MEDITERRANEAN ISRAELI COUSCOUS RECIPE - RECIPELAND.COM
From recipeland.com
CREAMY COUSCOUS PUDDING RECIPE | MYRECIPES
From myrecipes.com
ISRAELI COUSCOUS WITH CRANBERRIES, WALNUTS, AND SUNFLOWER ...
From worldrecipes.org
ISRAELI COUSCOUS MUSHROOM RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
ISRAELI COUSCOUS PILAF RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WHAT IS ISRAELI COUSCOUS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
INSTANT POT® GROUND BEEF AND ISRAELI COUSCOUS - COUSCOUS ...
From worldrecipes.org
ISRAELI COUSCOUS WITH POACHED FISH AND ... - RECIPES-LIST.COM
From recipes-list.com
RECIPE FOR MEATLOAF: ISRAELI COUSCOUS & CHEESE – IT TAKES ...
From recipeformeatloaf.blogspot.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 »
You'll also love