ISRAELI COUSCOUS SALAD
A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.
Provided by MacChef
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook coucous according to package directions, drain and rinse in cool water.
- Combine remaining ingredients and cover and chill till ready to eat.
ISRAELI COUSCOUS AND ARUGULA SALAD
Steps:
- Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
- Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
- Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
ISRAELI VEGETABLE SALAD
Steps:
- For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
- In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
- Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.
SUMMER GARDEN COUSCOUS SALAD
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.
Nutrition Facts :
HERBED ISRAELI COUSCOUS
From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.
Provided by Lakerdog2
Categories Grains
Time 20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.7, Fat 4.4, SaturatedFat 0.7, Sodium 670, Carbohydrate 35, Fiber 2.4, Sugar 0.6, Protein 8.2
COUSCOUS WITH PINE NUTS (BAREFOOT CONTESSA)
I saw Ina Gartner, the Barefoot Contessa, preparing this dish during the "Friends of Friends" episode of her show.
Provided by Northwestgal
Categories Grains
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
- Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
- Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Nutrition Facts : Calories 572.6, Fat 25.7, SaturatedFat 8.8, Cholesterol 35.9, Sodium 489.2, Carbohydrate 70.8, Fiber 4.6, Sugar 9.5, Protein 16.4
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.
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- Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
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- To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
- In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
- Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
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From stolenrecipes.net
Cuisine MediterraneanCategory SaladServings 8Total Time 30 mins
- Boil 4 cups of water, add couscous and reduce to very low heat. Cover and simmer 12 to 15 minutes, until just tender. Drain in colander if needed.
- Combine tuna, lemon zest, lemon juice, olive oil, capers, olives, peppers, garlic, 1 tsp salt and 1 ½ tsp black pepper.
- Pour in hot couscous and stir to combine. Cover and set aside for 10 to 15 minutes, stirring occasionally.
- Before serving, stir in scallions, basil, juice of ½ of a lemon and 1 tsp salt. Serve warm or room temperature.
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- Ina Garten’s Warm Fig and Arugula Salad can be ready in just minutes. From Garten’s Make It Ahead cookbook comes her Warm Fig and Arugula Salad. The only ingredients you’ll need are aged sherry vinegar, Dijon mustard, honey, kosher salt, freshly ground black pepper, good olive oil, ripe figs, walnut halves, baby arugula, and Roquefort cheese.
- Fans of the ‘Barefoot Contessa’ want to eat Israeli Couscous and Tuna Salad every day. Garten’s fans can’t get enough of her Israeli Couscous and Tuna Salad.
- Roasted Salmon Nicoise is a crowd-pleaser. Another easy, healthy salad in Garten’s menu arsenal is Roasted Salmon Nicoise. And her fans will be happy to tell you that this one is a home run.
- Quinoa Tabbouleh with Feta is one of Ina Garten’s favorite go-to recipes. The Food Network star says that her Quinoa Tabbouleh with Feta is one of her go-to recipes.
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- Maple-Roasted Carrot Salad is one of Jeffrey’s favorites. From Garten’s cookbook Cooking for Jeffrey comes her recipe for Maple-Roasted Carrot Salad. This vegetarian dish features carrots, good olive oil, salt & pepper, Grade A maple syrup, dried cranberries, freshly squeezed orange juice, sherry wine vinegar, garlic cloves, baby arugula, goat cheese, and salted Marcona almonds.
- Ina Garten’s Greek Panzanella is ‘perfection’ There’s no need to change a thing in Garten’s five-star recipe for Greek Panzanella. One reviewer wrote that following it to the letter resulted in absolute “perfection.”
- Grilled Lemon Chicken Salad is ‘tasty diet food’ On The Barefoot Contessa: Modern Comfort Food episode titled “Perfect Cocktail Party,” Garten told viewers to marinate the chicken in her Grilled Lemon Chicken Salad recipe for a few hours for maximum lemon flavor.
- Balsamic Roasted Beet Salad is ‘Foolproof’ From the cookbook Barefoot Contessa Foolproof comes Garten’s recipe for Balsamic Roasted Beet Salad. This vegetarian and gluten-free salad can be made ahead and portioned out for easy meal planning.
- Ina Garten’s Tomato Avocado Salad is deliciously simple. Garten’s Tomato Avocado Salad is a simple mix of a few ingredients that quickly becomes a delicious, healthy menu option.
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- Ina Garten’s Heat Fig and Arugula Salad might be prepared in simply minutes. From Garten’s Make It Forward cookbook comes her Warm Fig and Arugula Salad.
- Followers of the ‘Barefoot Contessa’ need to eat Israeli Couscous and Tuna Salad daily. Garten’s followers can’t get sufficient of her Israeli Couscous and Tuna Salad.
- Roasted Salmon Nicoise is a crowd-pleaser. One other simple, wholesome salad in Garten’s menu arsenal is Roasted Salmon Nicoise. And her followers will probably be completely happy to let you know that this one is a house run.
- Quinoa Tabbouleh with Feta is one in every of Ina Garten’s favourite go-to recipes. The Food Network star says that her Quinoa Tabbouleh with Feta is one in every of her go-to recipes.
- Grilled Salmon Salad is prepared in half-hour. Garten’s simple recipe for Grilled Salmon Salad requires simply quarter-hour of prep time and quarter-hour of cooking time.
- Maple-Roasted Carrot Salad is one in every of Jeffrey’s favorites. From Garten’s cookbook Cooking for Jeffrey comes her recipe for Maple-Roasted Carrot Salad.
- Ina Garten’s Greek Panzanella is ‘perfection’ There’s no want to alter a factor in Garten’s five-star recipe for Greek Panzanella. One reviewer wrote that following it to the letter resulted in absolute “perfection.”
- Grilled Lemon Hen Salad is ‘tasty food plan meals’ On The Barefoot Contessa: Trendy Consolation Meals episode titled “Good Cocktail Occasion,” Garten informed viewers to marinate the rooster in her Grilled Lemon Chicken Salad recipe for a number of hours for optimum lemon flavor.
- Balsamic Roasted Beet Salad is ‘Foolproof’ From the cookbook Barefoot Contessa Foolproof comes Garten’s recipe for Balsamic Roasted Beet Salad. This vegetarian and gluten-free salad might be made forward and portioned out for straightforward meal planning.
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