Israeli Couscous With Parmesan Food

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.

PARMESAN COUSCOUS

Steps:

• In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.

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.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

Steps:

• Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
• Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
• Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

BASIL PESTO COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• Topping: In a blender, blend all topping ingredients except the parmesan.
• (Alternately, use a ready made basil pesto).
• Cook blended mixture (pesto) in a pan until warm/hot.
• Mix the warm topping mix with couscous.
• Toss with parmesan cheese.
• Serve immediately.

VEGETABLE COUSCOUS SALAD WITH PARMESAN

Steps:

• Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
• Let cool, then place in a bowl and fluff with a fork.
• Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
• In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
• Pour over the salad, mixing well.
• Refrigerate salad for at least 2 hours; bring to room temperature to eat.

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS

Steps:

• Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
• Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
• Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
• Test-kitchen tip:
• To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.