Israeli Couscous With Edamame And Asparagus Recipes
LEMONY ISRAELI COUSCOUS WITH ASPARAGUS
I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.
Provided by Diana Moutsopoulos
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
- Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
- Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g
ISRAELI COUSCOUS WITH ASPARAGUS
Make and share this Israeli Couscous With Asparagus recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
- Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
- Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES
From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!
Provided by COOKGIRl
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
- Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
- Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
- Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
- Garnish with mint sprigs.
Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1
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ISRAELI COUSCOUS WITH VEGGIES - VEGGIE CHICK
From veggiechick.com
Reviews 4Category Side DishRatings 11Calories 246 per serving
- To begin, toast the couscous. In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below). Add the couscous and sauté until couscous is lightly browned (about 5 minutes), stirring frequently.
- Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium-low and cover. Simmer for about 8-10 minutes or until liquid is absorbed (be sure to keep an eye on it so it doesn't burn or stick to the pan). Remove from heat and set aside.
- In a large skillet, heat the remaining 2 tablespoons vegetable broth over medium heat. Add garlic, onion and carrots. Cook until the onions are translucent and the carrots are starting to get soft (but still a little crunchy), stirring occasionally, about 5-6 minutes. Remove from heat.
- To the large pot of cooked couscous, add the onion/carrot mixture, edamame, corn, parsley, salt and pepper. Stir until warm. Add 1 tablespoon lemon juice and nutritional yeast (optional) and stir. Let sit for at least 5 minutes to absorb flavors. Taste and add remaining 1 tablespoon lemon juice if desired and stir. Makes a total of 6 cups. Store in an airtight container in the fridge for 5-6 days.
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4.7/5 (13)Total Time 30 minsCategory SaladCalories 375 per serving
- Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes. Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, with the cous cous water, during the last 2-3 minutes of the cous cous’s cooking time.)
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