Ina Garten Couscous With Feta Food

ISRAELI COUSCOUS AND TUNA SALAD

Steps:

• Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
• Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

COUSCOUS SALAD WITH TOMATOES AND MINT

Steps:

• Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
• Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
• Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
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COUSCOUS WITH PEAS AND MINT

Steps:

• Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. Set aside to steam for 5 minutes.
• Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes.

ISRAELI COUSCOUS WITH CHERRIES

Steps:

• Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

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.

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

ROASTED SHRIMP WITH FETA (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 400ºF.
• Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.
• Add the fennel and garlic and sauté for 8 to 10 minutes, until tender.
• Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.
• Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.
• Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.
• Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.
• Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.
• Squeeze the juice of 1 lemon over the shrimp.
• Serve hot with wedges of lemon.
• *To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.
• Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.