Israeli Couscous Pudding Recipe Recipe For Meatloaf

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PERFECT ISRAELI COUSCOUS



Perfect Israeli Couscous image

Israeli couscous is a delicious grain that is a wonderful staple ingredient in many recipes when you know how to cook it the right way.

Provided by Ashley Adams

Categories     Dinner     Lunch     Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil (divided)
2 cups Israeli couscous
4 cups low-sodium vegetable broth
2 large cloves garlic (minced)
1 pound cremini mushrooms (halved)
3 tablespoons white wine
1 teaspoon dried thyme
1/4 cup fresh parsley (finely chopped)
1/2 teaspoon sea salt (plus more to taste)
Black pepper (to taste)

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



Israeli Couscous image

Provided by Anne Burrell

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 cups Israeli couscous
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/2 cup sliced almonds, toasted
1 cup chicken stock
1 cup pomegranate seeds
1/2 cup dried apricots, cut into 1/2-inch dice
4 scallions, white and green parts, cut thin on the bias

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



Couscous Meatloaf Chermoula image

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

3 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, finely diced
3 cloves garlic, minced
1 (16 ounce) can tomato sauce
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin
4 teaspoons sweet Hungarian paprika
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons sugar
1 (14 1/4 ounce) can beef broth, divided
3/4 cup couscous
1 lb ground lamb
1 lb ground sirloin
2 eggs, beaten
1 beef bouillon cube, crushed
3 medium tomatoes, peeled,seeded,and coarsely chopped

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



Couscous Pudding with Caramelized Pecans image

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

⅔ cup water
½ cup couscous
¼ teaspoon salt
2 cups fat-free milk
¼ cup white sugar
2 eggs
½ teaspoon vanilla extract
3 tablespoons butter
½ cup chopped pecans
½ cup white sugar

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



Lemon Infused Couscous Pearls image

Provided by Mila

Number Of Ingredients 7

1 cup Israeli couscous
1 tbsp of butter
1 small shallot (finely diced)
zest of half a lemon (plus more for garnish)
1 1/4 cup chicken stock or water
1/4 Parmesan (shredded plus more for garnish)
1 tbsp of parsley finely chopped as a garnish

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



Israeli Couscous Pilaf image

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

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

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



Israeli Couscous and Quinoa Salad image

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

1 ⅔ cups chicken broth
1 cup pearl (Israeli) couscous
⅓ cup quinoa
2 tablespoons olive oil, or more to taste
1 ear fresh white corn, kernels cut from cob
2 spring onions, finely sliced
1 medium red bell pepper, chopped
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon garlic salt
salt and ground black pepper to taste

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



Israeli Couscous Salad image

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

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

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



Cherry Couscous Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Number Of Ingredients 0

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



Israeli Moroccan Couscous image

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

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous

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

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