ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ISRAELI COUSCOUS AND SPICY HERB FRITTATA
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
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
MUSHROOM TART
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, main course
Time 1h15m
Yield 1 9- or 10-inch tart, serving 6
Number Of Ingredients 6
Steps:
- Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Preheat the oven to 350 degrees. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Whisk the milk into the eggs. Add salt and pepper, and stir in the mushrooms and cheeses. Mix together well and turn into the crust, scraping every last bit out of the bowl with a rubber spatula.
- Place in the oven and bake 30 to 45 minutes, until set and lightly browned.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 188 milligrams, Sugar 2 grams, TransFat 0 grams
ISRAELI COUSCOUS WITH PARMESAN
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
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
PERFECT ISRAELI COUSCOUS
Steps:
- Gather the ingredients.
- In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil . Add the couscous and cook, stirring occasionally, for about 3 to 4 minutes or until fragrant and lightly toasted.
- Add the vegetable broth, bring the mixture to a boil, and then turn down the heat and simmer for 10 to 12 minutes or until the liquid is absorbed and the couscous is tender. Set aside.
- While the couscous simmers, heat the remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic, mushrooms, and white wine and cook, stirring often, for about 5 minutes.
- Add the dried thyme, fresh parsley , and salt, stirring to combine. Cook for about 3 to 4 minutes more, or until most of the moisture from the mushrooms has evaporated.
- Add the cooked Israeli couscous to the mushroom mixture, tossing well to combine. Add salt and pepper to taste.
Nutrition Facts : Calories 167 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 284 mg, Sugar 3 g, Fat 7 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
ISRAELI COUSCOUS AND CHEESE
Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 31.4 g, Cholesterol 71.5 mg, Fat 20.7 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 12.7 g, Sodium 783.8 mg, Sugar 1.1 g
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
MAFTOUL WITH CHICKEN - MIDDLE EASTERN (ISRAELI COUS COUS)
Maftoul is basically very large couscous. You can use Lebanese couscous, Israeli couscous, Berkukis etc for this beautiful dish. Easy to make!
Provided by Um Safia
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Fry the spices and onion in a little olive oil. Add the chicken and seal well.
- Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.
- Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.
- If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.
- Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out.
- Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.
- Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.
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- Add Israeli couscous and vegetable broth or water to a 4-quart saucepan, cover, and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. (Once fully cooked, drain any excess liquid from the saucepan if needed. If the couscous isn’t fully cooked by the time the liquid is absorbed, add ¼ cup of water and continue cooking.)
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