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
LEMON ISRAELI COUSCOUS
For this lemon Israeli couscous, the grains are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest.
Provided by Renée Behnke
Categories Sides
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
- Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it's too dry, add a few tablespoons more stock or water. Originally published July 14, 2009.
Nutrition Facts : Calories 192 calories
LEMON INFUSED COUSCOUS PEARLS
Provided by Mila
Number Of Ingredients 7
Steps:
- Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
- Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
- Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
- Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
- Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE
Steps:
- Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
- Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
- Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
COUSCOUS WITH OLIVES AND LEMON
From a saved page of an old Gourmet Magazine. I prefer to use Israeli couscous, the pearl type, however you need to check package directions for additional cooking time. This was a great side dish for "Recipe#60524" Marinated Lamb Chops. I also used kalamata olives and skipped the salt.
Provided by NurseJaney
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
- Add water and salt and bring to boil.
- Stir in remaining ingredients, cover pan and remove from heat.
- Let stand 5 minutes.
- Fluff with fork.
CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
- Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.
ISRAELI COUSCOUS WITH MINT AND LEMON
A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.
ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE
Provided by Itamar Srulovich
Categories Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Lunch Goat Cheese Mint Pea Healthy Couscous Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 as a main or 4 as a side dish
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
- Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
- Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.
LEMON-PISTACHIO ISRAELI COUSCOUS
Provided by David Lebovitz
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
- 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
ISRAELI COUSCOUS WITH MINT AND LEMON
This is a very simple recipe, and so very light and flavorful, that everyone can enjoy , the flavor of mint is so light and refreshing in this dish!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
- Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
More about "lemon israeli couscous recipes"
LEMON ISRAELI PEARL COUSCOUS RECIPE - COOKED BY JULIE
From cookedbyjulie.com
5/5 (3)Category Main Entree, SideCuisine AmericanCalories 268 per serving
EASY ISRAELI COUSCOUS RECIPE WITH LEMON - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 1Category Side DishCuisine AmericanTotal Time 20 mins
HERBED ISRAELI COUSCOUS WITH TUNA AND PRESERVED LEMON
From finecooking.com
ISRAELI COUSCOUS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ISRAELI COUSCOUS SALAD - LEMON BLOSSOMS
From lemonblossoms.com
ISRAELI COUSCOUS WITH LEMON RECIPE | WHAT'S COOKING AMERICA
From whatscookingamerica.net
ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND PICKLED SHALLOTS
From katecooksthebooks.com
LEMON HERB PEARL (ISRAELI) COUSCOUS - THE GENETIC CHEF
From thegeneticchef.com
LEMON PARMESAN ISRAELI COUSCOUS | ESPRESSO AND CREAM
From espressoandcream.com
10 BEST ISRAELI COUSCOUS RECIPES | YUMMLY
From yummly.com
ISRAELI COUSCOUS SALAD WITH FETA AND LEMON DRESSING – …
From wellplated.com
LEMON AND HERB INFUSED ISRAELI COUSCOUS - THE FRANGLOSAXON COOKS
From franglosaxon.com
LEMON COUSCOUS RECIPE - COOKING CLASSY
From cookingclassy.com
OUR FAVORITE LEMON HERB COUSCOUS SALAD - INSPIRED TASTE
From inspiredtaste.net
ISRAELI COUSCOUS WITH ROASTED CHERRY TOMATOES, PARMESAN, AND …
From greatist.com
ISRAELI COUSCOUS RECIPE (CINNAMON, LEMON) - HAPPY HAPPY NESTER
From happyhappynester.com
LEMON SOUP WITH CHICKEN AND ISRAELI COUSCOUS
From theviewfromgreatisland.com
ISRAELI COUSCOUS RECIPE WITH LEMON-TRUFFLE VINAIGRETTE
From motherearthliving.com
LEMONY ISRAELI COUSCOUS | MIDDLE EAST RECIPE | SPOONABILITIES
From spoonabilities.com
LEMONY PEARL COUSCOUS - A QUICK & EASY SIDE DISH! — PIMP …
From pimpmyrecipe.com
LEMON GARLIC ISRAELI COUSCOUS WITH WHIPPED FETA - FIT FOODIE FINDS
From fitfoodiefinds.com
ISRAELI COUSCOUS SALAD WITH LEMON DIJON VINAIGRETTE
From gypsyplate.com
9+ GENIUS ISRAELI COUSCOUS RECIPES YOU SERIOUSLY HAVE TO TRY
From foodess.com
LEMON PARMESAN ISRAELI COUSCOUS - THERESCIPES.INFO
From therecipes.info
CHILI, LEMON, AND BASIL SHRIMP WITH ISRAELI COUSCOUS - KITCHN
From thekitchn.com
ISRAELI COUSCOUS SALAD WITH LEMON-GARLIC DRESSING
From streetsmartnutrition.com
HOW TO COOK COUSCOUS RECIPE - LOVE AND LEMONS
From loveandlemons.com
FISH WITH LEMON BUTTER ON ISRAELI COUSCOUS | FOOD TO LOVE
From foodtolove.co.nz
RIESLING LEMON CHICKEN WITH HERBED ISRAELI COUSCOUS
From yestoyolks.com
ISRAELI COUSCOUS WITH ROASTED RED PEPPERS, FETA AND LEMON
From healthylivingmarket.com
LEMON ISRAELI COUSCOUS WITH DATES AND WALNUTS {VIDEO} - THE PKP …
From thepkpway.com
LEMON ISRAELI COUSCOUS | RECIPE CART
From getrecipecart.com
ISRAELI COUSCOUS RECIPE | HELLOFRESH
From hellofresh.com
LEMON-PISTACHIO ISRAELI COUSCOUS - AROUSING APPETITES
From blog.arousingappetites.com
LEMON ISRAELI COUSCOUS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ISRAELI COUSCOUS SALAD RECIPE {WITH SIMPLE LEMON DRESSING}
From currytrail.in
ISRAELI COUSCOUS (AKA PEARL COUSCOUS) – A COUPLE COOKS
From acouplecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love