Israeli Couscous With Dried Cranberries And Toasted Almonds Food

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

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.

CURRIED COUSCOUS WITH DRIED CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

ISRAELI COUSCOUS AND CRANBERRY SALAD

Steps:

• Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
• Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
• Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
• Drain in a colander, but do not rinse. Leave to cool.
• Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
• Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
• Spritz with lemon juice and adjust with salt to taste.

CURRIED ISRAELI COUSCOUS WITH DRIED CRANBERRIES

Steps:

• Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
• Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
• Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.

ISRAELI COUSCOUS WITH ALMONDS & DRIED CRANBERRIES

Steps:

• 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 to 5 minutes.
• 2. Add the chicken broth and bring to a boil.
• 3. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
• 4. Add the parsley, dried cranberries, and almonds.
• 5. Stir to combine and heat the cranberries and almonds.

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• 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; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
• While couscous is cooking, prepare 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; toss to coat evenly.

ISRAELI (PEARL) COUSCOUS

Steps:

• Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
• Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
• I toast my almonds in a dry pan on the stove top just until fragrant.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Steps:

• Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
• Set aside to cool.
• Place the couscous, cranberries, and turmeric in a large bowl.
• Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
• Let sit for 10 minutes.
• Remove the cover, then fluff the couscous with a fork.
• Cover again and let sit 5 more minutes.
• Stir in the pecans, peas, scallions, cucumbers, and basil.
• Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
• Pour over the couscous.