Israeli Couscous Tabouli Food

ISRAELI COUSCOUS TABBOULEH SALAD

Steps:

• In a saucepan combine the broth, water, 1/4 cup lemon juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan.
• In a large bowl stir together the cucumber, tomatoes, scallion, olive oil, remaining 1/4 cup lemon juice, and remaining 1 teaspoon salt and let the mixture stand for 15 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
• The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with mint sprigs.

ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE

Steps:

• Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
• Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool.
• Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.

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.

ISRAELI COUSCOUS

Steps:

• Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
• Serve hot or at room temperature.

COUSCOUS TABBOULEH

Steps:

• Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
• Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
• After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
• Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
• Add the tomatoes, red pepper, scallions and capers. Toss to combine.
• Lightly stir in the parsley, optional mint leaves, and the pistachios.
• Taste and adjust for seasoning.
• Serve cool or at room temperature.

WHOLE WHEAT COUSCOUS TABBOULEH

Steps:

• Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
• Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.

ISRAELI COUSCOUS TABOULI

Steps:

• Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
• In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.