Orange Israeli Couscous With Snow Peas Recipes

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ORANGE ISRAELI COUSCOUS WITH SNOW PEAS



Orange Israeli Couscous With Snow Peas image

My snow peas are on the vines and I love it! This is a nice salad for a warm day. Found on a blog from laura-realgoodfood. This can be served warm or cold.

Provided by mary winecoff

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

3/4 cup israeli couscous
1 3/4 cups chicken or 1 3/4 cups vegetable broth
1 cup snow peas, trimmed
6 small green onions, thinly sliced
2 tablespoons slivered almonds
1 orange, peel and white pith removed, sliced into 1/2 inch pieces
salt and pepper
1 orange, juice and zest of
1 tablespoon seasoned rice wine vinegar (or white wine vinegar)
3 tablespoons olive oil
salt and pepper

Steps:

  • Heat some olive oil in a small pot. Add the couscous and toast for 2 minutes. Add the broth and simmer, covered for about 8 to 10 minutes. Take pot off heat.
  • In a salad dressing shaker or a jar with a lid, add dressing ingredients and shake.
  • Steam the snow peas for about 4 minutes. Put into an ice bath to stop cooking.
  • In a medium bowl, add the couscous, snow peas, green onions, almonds, oranges and some salt and freshly ground pepper. Reshake and pour some dressing on. Mix and serve at room temperature.

Nutrition Facts : Calories 284, Fat 12.2, SaturatedFat 1.6, Sodium 6.5, Carbohydrate 38.3, Fiber 5.4, Sugar 4.3, Protein 6.5

ISRAELI COUSCOUS WITH CELERY, SCALLIONS AND CRANBERRIES



Israeli Couscous with Celery, Scallions and Cranberries image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 bay leaves
2 cloves garlic, 1 smashed and the other finely chopped
1 blood orange, zested in wide strips
Kosher salt
1 cup Israeli couscous
1/2 cup dried cranberries
1/4 cup champagne vinegar
3 scallions, greens sliced and whites sliced thinly on the bias
2 ribs celery, sliced thinly on the bias
1/2 bunch fresh parsley, finely chopped
Big fat finishing oil

Steps:

  • Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
  • Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
  • Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.

FRUITED ISRAELI COUSCOUS



Fruited Israeli Couscous image

Make and share this Fruited Israeli Couscous recipe from Food.com.

Provided by Charlotte J

Categories     Grains

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

2 teaspoons butter
1 cup onion, finely chopped
1/2 cup dried currant
1/2 cup dried apricot, diced
1/2 teaspoon salt
3 (14 ounce) cans reduced-sodium fat-free chicken broth
3 (3 inch) cinnamon sticks
2 1/2 cups uncooked israeli couscous
1/4 cup chopped fresh cilantro

Steps:

  • Melt butter in a large saucepan over medium-high heat.
  • Add onion, and sauté 5 minutes.
  • Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil.
  • Add couscous, and return to a boil.
  • Cover, reduce heat, and simmer 15 minutes.
  • Let couscous mixture stand 5 minutes.
  • Discard cinnamon sticks.
  • Stir in cilantro.

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS



Israeli Couscous with Asparagus, Peas, and Sugar Snaps image

Provided by Jeanne Kelley

Categories     Side     Vegetarian     High Fiber     Backyard BBQ     Dinner     Lunch     Parmesan     Asparagus     Pea     Summer     Chill     Healthy     Potluck     Couscous     Sugar Snap Pea     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
1 1/3 cups Israeli couscous (6 to 7 ounces)
1 3/4 cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 cup shelled fresh green peas or frozen, thawed
1/3 cup chopped fresh chives
1/2 cup finely grated Parmesan cheese

Steps:

  • Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
  • Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
  • Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
  • Test-kitchen tip:
  • To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

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