Fruited Israeli Couscous Food

FRUITED ISRAELI COUSCOUS

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.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

TOASTED ISRAELI COUSCOUS

Steps:

• Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
• Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

ISRAELI COUSCOUS AND CORN SALAD

Steps:

• Put the couscous in a bowl and add the boiling water.
• Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
• Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
• Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.

HERBED ISRAELI COUSCOUS

Steps:

• Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
• Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
• Add the herbs and lemon juice. Season with salt and pepper.

ISRAELI COUSCOUS WITH CHUNKY TOMATO SAUCE

Steps:

• In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
• Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
• Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
• Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
• Roughly chop tomatoes and add to saucepan with their juice.
• Add basil, thyme and red pepper flakes.
• Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
• Season sauce with salt and pepper and pour over couscous. Serve immediately.

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.