ISRAELI COUSCOUS WITH RAISINS
Steps:
- Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.
COUSCOUS WITH RAISINS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
- Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
QUICK COUSCOUS WITH RAISINS AND CARROTS
I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.
Provided by Melissa Hamilton
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
- Stir in the raisins, and serve hot.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g
ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Roast Vegetarian Quick & Easy High Fiber Eggplant Healthy Low Cholesterol Cinnamon Potluck Couscous Cumin Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
- Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
- Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
- Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.
COUSCOUS WITH GOLDEN RAISINS
Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
- Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.
MOROCCAN COUSCOUS WITH RAISINS
Make and share this Moroccan Couscous With Raisins recipe from Food.com.
Provided by little_wing
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
- Stir in couscous; remove from heat.
- Add pine nuts, then cover.
- Let stand 5 minutes.
- Using a fork, fluff couscous and place in a serving bowl.
ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON
Categories Citrus Nut Pasta Vegetable Side Roast Vegetarian Wedding Rosh Hashanah/Yom Kippur Dinner Lemon Raisin Pine Nut Squash Butternut Squash Healthy Couscous Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F.
- Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
- Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
- Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
- Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
- Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
- To adapt this recipe to serve 50:
- 4 to 5 preserved lemons
- 5 lb. butternut squash, peeled and seeded
- 3/4 to 1 cup olive oil
- 3 cups chopped onion
- 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
- 4 (3-inch) cinnamon sticks
- 3 cups chopped fresh flat-leaf parsley
- 2 cups pine nuts, toasted
- 2 cups golden raisins
- 1 teaspoon ground cinnamon
- Preheat oven to 475°F.
- Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
- Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
- Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
- Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.
ISRAELI COUSCOUS WITH PARSLEY AND SHALLOTS
Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains. Caramelized shallots, fresh parsley, and lemon juice add loads of flavor.
Provided by Martha Stewart
Categories Pasta and Grains
Time 15m
Number Of Ingredients 6
Steps:
- In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.
- Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and lemon juice, and toss. Season with salt and pepper.
Nutrition Facts : Calories 199 g, Fat 4 g, Protein 6 g
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 PINE NUTS AND FRESH PARSLEY
Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add pine nuts and stir until golden brown. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
- Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
- Add broth and salt then bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
- Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
- Optional: add the raisins for a savory/sweet taste.
- Season with fresh cracked black pepper to taste.
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ISRAELI COUSCOUS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (6)Total Time 18 minsCategory Side DishCalories 363 per serving
- Warm the oil in a large deep skillet over medium high heat. Add the pine nuts and pistachios to the skillet. Saute until toasted and fragrant. Remove from the skillet to a plate or small dish. Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.
- Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat. Add the barberries, raisins, toasted nuts, parsley, and lemon zest. Stir to combine. Taste and salt as needed. Enjoy!
JEWELED ISRAELI COUSCOUS - RECIPE - FINECOOKING
From finecooking.com
5/5 (2)Category Side DishesCuisine MediterraneanCalories 540 per serving
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- One Pot Cacio e Pepe Israeli Couscous. The classic Italian comfort food, which translates to cheese and pepper pasta, ditches it’s typical long, thin noodle for pearl couscous.
- Roasted Cherry Tomato and Basil Couscous Salad. A drizzle of olive oil and quick roast in the oven brings a rich and full flavour to the tomatoes in this simple, fresh salad recipe.
- Beet and Citrus Salad with Israeli Couscous. Earthy beets are given a bright, citrusy punch and rounded out with chewy Israeli couscous in this salad perfect for summer.
- Roasted Broccoli and Pesto with Chickpeas and Couscous. Is there anything that pesto doesn’t pair well with? Couscous and chickpeas come together in a complimentary, chewy combo in this cheesy, broccoli-studded Israeli couscous creation.
- Herby Eggplant Israeli Couscous. Fresh mint and parsley are torn and tossed with lemon juice to add a bright flavour to the caramelized onion, garlic and eggplant in this could-totally-be-comfort-food couscous.
- Israeli Couscous with Roasted Cauliflower, Pistachios and Dates. For an uber-foodie twist, add pistachios, golden raisins and chopped dates to Israeli couscous in this crunchy-sweet-fresh dish.
- Mediterranean Couscous Salad with Feta, Cranberries and Mint. If there’s a veggie-packed Israeli couscous salad on this list, it’s this one. Super simple and tossed together with ingredients I’m sure you already have in your kitchen.
- Lemony Arugula Salad with Couscous, Feta and Cucumber. What do you get when you mix the peppery bite of rocket with the tang of feta and zing of lemon?
- Israeli Couscous Salad with Peas, Mint and Feta. Peas and mint is a classic combo that definitely isn’t going away any time soon. Israeli Couscous Salad with Peas, Mint and Feta by Culinary Hill.
- Cucumber, Mango & Avocado Israeli Couscous Salad with Mint-Chile Vinaigrette. There’s something about the fresh pop of mango that I seriously can’t resist.
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