Israeli Couscous With Cranberries And Pecans A La Whole Foods Recipes

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ISRAELI COUSCOUS WITH CELERY, SCALLIONS AND CRANBERRIES



Israeli Couscous with Celery, Scallions and Cranberries image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 bay leaves
2 cloves garlic, 1 smashed and the other finely chopped
1 blood orange, zested in wide strips
Kosher salt
1 cup Israeli couscous
1/2 cup dried cranberries
1/4 cup champagne vinegar
3 scallions, greens sliced and whites sliced thinly on the bias
2 ribs celery, sliced thinly on the bias
1/2 bunch fresh parsley, finely chopped
Big fat finishing oil

Steps:

  • Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
  • Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
  • Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.

ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS (A LA WHOLE FOODS)



ISRAELI COUSCOUS WITH CRANBERRIES AND PECANS (A LA WHOLE FOODS) image

Categories     Pasta     Side     No-Cook

Yield 4-6 people

Number Of Ingredients 14

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, quartered
2 scallions, minced
Dressing:
3 tbsp canola oil
1.5 tbsp champagne vinegar
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

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 WITH PECANS



Israeli Couscous With Pecans image

This was adapted from a recipe on a box of Israeli Couscous. Israeli couscous looks like little pearls. Simply delicious!

Provided by Red Dog

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter, divided
1/2 cup pecans, chopped
1/2 onion, chopped
1 1/2 cups israeli couscous
1/2 large cinnamon stick
1 dried bay leaf
1 3/4 cups chicken broth
1/2 teaspoon salt
1/4 cup fresh parsley, minced
1/2 lemon, zest of
black pepper

Steps:

  • Melt 1 tablespoon butter in a large saucepan over medium low heat.
  • Add pecans and stir until golden brown. Transfer to small bowl.
  • Melt remaining 2 tablespoons of butter in the same pan over medium heat. Add onions and saute until couscous browns slightly.
  • Add broth and salt and bring to a boil.
  • Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.
  • Remove from heat and stir in parsley, pecans and lemon zest.
  • Season with black pepper to taste.

CURRIED ISRAELI COUSCOUS WITH DRIED CRANBERRIES



Curried Israeli Couscous With Dried Cranberries image

Based on the Whole Foods couscous with dried cranberries this is a great side dish or weekday lunch. Flexible recipe. Adapted from http://www.epicurious.com/recipes/member/views/israeli-couscous-with-cranberries-and-pecans-a-la-whole-foods-50040927

Provided by Papagayita

Categories     < 30 Mins

Time 30m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 14

2 cups israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, broken into pieces
2 green onions, minced
3 tablespoons canola oil
2 tablespoons white wine vinegar
1 orange, zest of (optional)
2 tablespoons orange juice
1 teaspoon turmeric
1 teaspoon dried tarragon
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (or to taste)
2 1/2 cups water

Steps:

  • Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
  • Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
  • Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.

Nutrition Facts : Calories 630.1, Fat 30.9, SaturatedFat 2.6, Sodium 15.9, Carbohydrate 76.3, Fiber 8.7, Sugar 2.9, Protein 14.1

APRICOT-CRANBERRY ISRAELI COUSCOUS



Apricot-Cranberry Israeli Couscous image

Israeli couscous, also known as pearl couscous, is a bit chewy, a little bit nutty, and tastes nothing like traditional couscous. This has an appealing fruity flavor and is a tasty, satisfying side dish to just about any main course. We particularly enjoy it with fish.

Provided by lutzflcat

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon unsalted butter
1 cup Israeli couscous
1 cup low-sodium chicken broth
½ cup orange juice
⅓ cup finely chopped dried apricots
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh mint

Steps:

  • Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
  • Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
  • Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 16.7 g, Cholesterol 8.6 mg, Fat 3.1 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 30.2 mg, Sugar 13.5 g

CINNAMON ISRAELI COUSCOUS



Cinnamon Israeli Couscous image

Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.

Provided by Lenny

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 35m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 large chopped onion
2 cups Israeli couscous, uncooked
2 ½ cups water
1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 tablespoon ground cinnamon
1 teaspoon garam masala
1 bay leaf
1 cup dried cranberries
½ cup chopped broccoli
½ cup chopped almonds
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g

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