Israeli Couscous With Sweet Potato Recipes

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

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 WITH DICED SWEET POTATO AND SUMAC

Steps:

• In a medium saucepan saute shallots in butter until golden, about 3 to 4 minutes. Add the sweet potato and couscous and continue cooking for 2 more minutes or until they are both golden. Add the stock and spices and bring to a boil. Cover and reduce to low heat. Simmer for about 12 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork and serve with lamb.

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 PISTACHIOS AND APRICOTS

Steps:

• Preheat a large heavy bottomed skillet over medium-low heat.
• Place the garlic and oil in the pan and saute for 1 minute.
• Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
• Add broth and lime zest.
• Raise the heat and bring to a boil.
• Once the mixture is boiling, lower the heat again to as low as possible and cover.
• In about 10 minutes, most of broth should have been absorbed.
• Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
• Stir, cover again, and cook for 5 more minutes.
• At this point, the broth should be thoroughly absorbed.
• Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.