Israeli Couscous And Spicy Herb Frittata Food

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TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE



Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
  • Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
  • Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

  • For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
  • For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

HERBED ISRAELI COUSCOUS



Herbed Israeli Couscous image

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

2 tablespoons olive oil
2 cups israeli couscous
4 cups chicken broth or 4 cups vegetable broth
1/4 cup fresh parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon rosemary, chopped
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon pepper

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

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.

COUSCOUS WITH MOROCCAN SPICES



Couscous With Moroccan Spices image

A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.

Provided by pattikay in L.A.

Categories     Moroccan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
1 teaspoon cumin seed, lightly toasted and ground
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 cups light vegetable broth
3 small tomatoes, peeled and pureed
1/3 cup dried currant
1 -2 tablespoon lemon juice (lime may be used instead)
2 cups vegetable broth
1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt
2 cups couscous

Steps:

  • Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
  • Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
  • Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
  • Simmer the sauce for 10 minutes.
  • Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
  • If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
  • To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
  • Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
  • Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
  • (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

ISRAELI COUSCOUS AND SPICY HERB FRITTATA



Israeli Couscous and Spicy Herb Frittata image

In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in Yotam Ottolenghi's book "Jerusalem." I liked the couscous with the chili paste better in this pretty frittata than I did on its own. You won't use up all of the zhoug in the frittata but you will be glad to have the relish on hand to use as a condiment. Note that I do not cook my Israeli couscous in boiling water; I find that it becomes too mushy that way.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course

Time 1h30m

Yield Serves 6 as a main dish, 12 as a starter

Number Of Ingredients 17

1 1/2 cups, tightly packed, cilantro leaves and stems, coarsely chopped
2 serrano chiles, coarsely chopped
3/4 teaspoon cumin seeds, ground
4 cloves, ground
Scant 1/4 teaspoon cardamom seeds, ground
1/8 teaspoon sugar
1/4 to 1/2 teaspoon salt, to taste
1 garlic clove, peeled, green shoot removed, crushed or chopped
2 tablespoons extra virgin olive oil
2 tablespoons water
1 cup Israeli couscous
Salt to taste
6 eggs
1/3 cup spicy herb paste
1/4 cup thick Greek style yogurt
Salt to taste (about 1/2 teaspoon)
1 tablespoon extra virgin olive oil

Steps:

  • To make the zhoug, place all of the ingredients except the olive oil and water in a mini-food processor or small food processor and pulse several times. Add the olive oil and water and pulse until you have a coarse paste. It should not be a purée.
  • To reconstitute the couscous, place in a medium size microwave-safe bowl and add salt to taste. Bring 1 1/2 cups water to a boil and pour over the couscous. Let sit for 30 minutes, until most of the liquid has been absorbed. Drain off excess water and place a plate over the bowl. Place in the microwave and microwave for 3 minutes. Carefully remove from the microwave - the bowl will be hot. Carefully remove the plate, taking care to avoid steam. Stir in 1/3 cup of the spicy herb paste. Taste, adjust salt and set aside.
  • Beat the eggs in a large bowl. Stir in salt to taste (I use about 1/2 teaspoon), the yogurt, and the couscous.
  • Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 1 gram, TransFat 0 grams

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