TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Provided by Bobby Flay
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
ISRAELI COUSCOUS
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.
CHICKEN ISRAELI COUSCOUS WITH ZUCCHINI
Light chicken Israeli couscous with zucchini. A risotto-like dish with tender chicken breast, sweet peas, and crunchy zucchini, an easy and delightful summer dish.
Provided by Adina
Categories Poultry
Time 30m
Number Of Ingredients 9
Steps:
- Cook zucchini: Halve the zucchini lengthwise and chop the halves into pieces. Heat 1 tablespoon olive oil in a large skillet. Fry the zucchini until golden but still crunchy, remove from the skillet and set aside. While the zucchini cooks, chop the chicken into bite-sized pieces.
- Toast couscous: Heat the second tablespoon of olive oil in the same skillet. Add the Israeli couscous and toast the grains, stirring, for one or two minutes, until lightly browned.
- Simmer: Add the chicken stock, chicken pieces, lemon zest and juice, and frozen peas. Bring to a simmer and cook on medium-low heat for about 10 - 13 minutes, until the couscous and the chicken are cooked through.
- Combine: Carefully stir in the zucchini and heat everything for another 2-3 minutes. Adjust the taste with salt and pepper and stir in the Parmesan. Serve immediately with more grated Parmesan and a green, crunchy salad with radishes.
Nutrition Facts : ServingSize 1 g, Calories 562 kcal, Carbohydrate 41 g, Protein 55 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 813 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 12 g
ISRAELI COUSCOUS WITH PARMESAN
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.
CURRIED ISRAELI COUSCOUS
This is a great way to serve your delicious main dish protein. The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
Provided by FrackFamily5 CA->CT
Categories Side Dish Curry Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
- Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 29.7 g, Fat 3.7 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 0.4 g
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
MOROCCAN LENTILS AND COUSCOUS
This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.
Provided by morgainegeiser
Categories Moroccan
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the lentils in a medium saucepan.
- Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
- While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
- Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
- Add lentils to skillet and mix well.
- Remove and discard bay leaf. Serve lentils over couscous.
ISRAELI COUSCOUS WITH MIXED SUMMER VEGETABLES
This is the best use for Israeli couscous that I've found. Make a delicious vegetable stew, then cook the couscous in the stew. If you are making this ahead, wait until half an hour before you wish to serve, reheat the stew and then cook the couscous in the stew. Otherwise it will soak up too much of the broth overnight.
Provided by Martha Rose Shulman
Time 2h30m
Yield 8 generous servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1436 milligrams, Sugar 9 grams
ISRAELI COUSCOUS AND QUINOA SALAD
A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.
Provided by Pixelsicle
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
- Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.9 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 433.2 mg, Sugar 2 g
VEGGIES WITH ISRAELI COUSCOUS
Steps:
- 1. Place the oil in a large saucepan. Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.
- 2. Add the couscous, basil, and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.
ISRAELI COUSCOUS AND GREEN LENTIL SALAD
Green lentils and Israeli couscous are the perfect pair, especially when joined by briny olives, salty feta, sweet tomatoes and zingy onions. Toss it together with a lemony balsamic vinaigrette and you've got this addictive salad.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 14
Steps:
- Fill a medium saucepan with about six cups of water and bring to a boil. Rinse lentils under cold water then add to the saucepan. Return to a boil then reduce to low and cover. Simmer for 10 minutes, add the couscous. Cook couscous and lentils together for an additional 10 minutes, until lentils are tender but not falling apart, and couscous is al dente.
- Strain lentils and couscous and rinse well with cold water. In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, and parsley.
- Make the dressing. In a blender or food processor, blend together the balsamic vinegar, lemon juice, Dijon mustard, garlic cloves, sugar, and olive oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper and sprinkle with feta cheese.
ISRAELI COUSCOUS WITH LENTILS AND ZUCCHINI
Number Of Ingredients 10
Steps:
- 1. Saute chopped onion and garlic with 1 tablespoon of olive oil in a large pan over medium heat until onions become soft. Add wine and reduce until there is a little bit of liquid left. Add zucchini & thyme. Mix well and cook until zucchini is soft. This takes about 10 minutes. 2. Meanwhile, prepare Israeli Couscous according to directions on back. When the couscous is done, put entire package of lentils in the microwave (cut a few holes to vent it) and nuke them for 3 minutes. Add lentils and couscous to the zucchini mixture. Add remaining 1 tablespoon of olive oil and lemon juice to the mixture-stir until well combined. Now fold the feta in so it doesn't melt too much. Season with salt & pepper to taste. EAT UP!
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