Israeli Couscous And Cheese Food

ISRAELI COUSCOUS AND CHEESE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
• Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
• Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
• Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.

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 PARMESAN

Steps:

• Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.

ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE

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.

ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES

Steps:

• In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
• Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
• Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
• Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
• Garnish with mint sprigs.

ISRAELI COUSCOUS, TOMATO AND MOZZARELLA SALAD

Steps:

• Halve cherry tomatoes.
• In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
• Cook couscous according to directions.
• Rinse Couscous with cold water until cool.
• Toss Couscous and Basil with tomato and mozzarella mixture.
• Garnish with whole basil leaves serve.