Israeli Couscous Tabouli Recipes

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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.

ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE



Israeli Couscous Salad, Tabbouleh-Style image

Provided by Alice Hart

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1 1/2 cups (220 grams) Israeli or other large couscous
Salt
3 cups of finely chopped parsley and mint leaves
1 large garlic clove, very finely chopped
1 red onion, finely chopped
4 medium tomatoes, seeded and diced
2 lemons
Black pepper

Steps:

  • Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
  • Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool.
  • Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 12 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 886 milligrams, Sugar 6 grams

TOASTED-COUSCOUS TABBOULEH



Toasted-Couscous Tabbouleh image

In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 medium red onion, peeled and cut into 1/4-inch dice
2 cups water, plus more for soaking
8 ounces Israeli couscous
1 1/2 teaspoons coarse salt
Nonstick cooking spray
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
Lemon wedges

Steps:

  • Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
  • Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
  • In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g

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