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 SALAD WITH SMOKED PAPRIKA RECIPE - (4.8/5)
Provided by GuidingVegan
Number Of Ingredients 18
Steps:
- Dressing Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth. Couscous Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly. Mix together the spinach, tomatoes, tofu feta, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
FALL ISRAELI COUSCOUS SALAD
Late summer and early fall vegetables, with lots of kale, mix to create a scrumptious and healthy salad.
Provided by Karen Gibson
Time 35m
Number Of Ingredients 22
Steps:
- Place the kale leaves in a large mixing bowl. Add just the slightest blop of oil to the bowl (seriously, a 1/2-second pour is all you need), along with a big squeeze from a lemon or lime half. Use your fingertips to massage the oil into the kale (see notes). After a few minutes, the kale will become silky and bright green. Add the spinach and herbs, tossing to mix. Sprinkle a big pinch of salt over the greens, and set aside.
- Over medium heat, warm the olive oil in a saute pan or skillet - you'll need a lid or a cover (such as foil). Add the potatoes cubes and stir to coat with the oil. Cover, and let the potatoes brown/steam in the pan, undisturbed, for 5 minutes. Stir to redistribute the potatoes, and re-cover, letting the potatoes cook for several minutes. Repeat until the potatoes are fork tender, and golden/lightly browned on most sides, 15 to 20 minutes total. Remove from heat, and transfer temporarily to a bowl, to cool.
- Note that you can prepare the pasta at the same time as the potatoes, and let them cool together.
- Add 2 tablespoons of the vegetable broth to a 2 quart pot and heat over medium-high. When the broth begins to simmer, add the spices, plus 1/2 teaspoon salt, to the liquids, and stir to create a fragrant paste. Add the remaining broth, and bring to a boil.
- Add the fregola or Israeli couscous to the pot, and cook according to package directions. Check the pasta near the end of cooking; if all of the liquids have been absorbed before the end of the cooking time, add another tablespoon or two of water, and let that absorb. Remove from the heat, and let cool.
- Add the chopped raw vegetables to the bowl of greens, along with the cooled sweet potatoes, spiced pasta, and the chickpeas. Toss well.
- To serve, feel free to drizzle your favorite extra virgin olive oil over the salad, along with a big squeeze of lemon juice and a sprinkling of salt. Or, use your favorite vinaigrette. (I wouldn't recommend a heavy, creamy salad dressing, but that's just personal preference, of course.)
- Salad will keep very well in the fridge for 3 days.
ISRAELI COUSCOUS SALAD
Steps:
- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
- In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
- When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g
ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
- For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
- Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Nutrition Facts : Calories 353, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 796 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 9 grams, Sugar 2 grams
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- Whisk together the dressing ingredients and set aside. In a medium size saucepan over medium-high heat, warm the olive oil. Add the couscous and cook until fragrant and golden, stirring frequently, about 5 minutes. Add the water and salt and cover with a lid. Reduce heat and simmer until water is absorbed, about 10 minutes.
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- Cook the cousous according to the package instructions. Toss it with 2 teaspoons of the oil to prevent sticking and spread the mixture on a plate to cool it quickly. Heat a medium sauté pan over medium heat and add 1 teaspoon of oil. Place the ear of corn into the pan and blister on one side, about 1 minute. Continue to cook and turn corn until all sides are blistered, then remove the pan from heat and let it cool slightly. Stand the cob up on a cutting board and holding it firmly, cut the kernels off the cob.
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