Israeli Couscous With Diced Sweet Potato And Sumac Recipes

ISRAELI COUSCOUS WITH MIXED SUMMER VEGETABLES

Steps:

• Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down the middle, down to but not through the skin. Line a baking sheet with foil or parchment, brush with olive oil and place the eggplant on it, cut side down. Roast 15 to 20 minutes, until the skin is beginning to wrinkle. Remove from the heat and allow the eggplant to cool until you can handle it, then cut into 1-inch pieces.
• Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in all of the vegetables, the tomato paste, and 2 to 2 1/2 quarts water, enough to cover the vegetables by a good inch. Add salt to taste, the bouquet garni and the chickpeas, bring to a gentle boil, reduce the heat, cover and simmer 30 minutes, until the vegetables are tender and the broth is fragrant. Taste and adjust seasonings. If serving the next day, remove from the heat and allow to cool, then refrigerate overnight. Bring back to a simmer about 30 minutes before serving.
• Gradually add the Israeli couscous to the simmering stew, stirring all the while. Stir for a minute or two to make sure the couscous doesn't clump together. Simmer over low heat for 15 to 20 minutes, until the couscous is tender. Add freshly ground pepper, taste and adjust salt. Stir in the herbs shortly before serving.

ISRAELI MOROCCAN 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.

ISRAELI COUSCOUS WITH SWEET POTATO

Steps:

• Heat oil in medium saucepan over medium heat.
• Cook shallots until soft but not browned, about 4 minutes.
• Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
• Add stock, salt and pepper.
• Bring to boil. Cover and reduce heat to low.
• Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
• Remove from heat.
• Let stand, covered, for 5 minutes.
• Fluff with a fork before servings.

ISRAELI COUSCOUS SALAD

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.