Israeli Couscous With Roasted Eggplant And Cinnamon Cumin Dressing Food

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ISRAELI COUSCOUS WITH RAISINS



Israeli Couscous with Raisins image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING



Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Eggplant     Healthy     Low Cholesterol     Cinnamon     Potluck     Couscous     Cumin     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
2 3/4-pound unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
5 tablespoons extra-virgin olive oil, divided
1 cup Israeli couscous
1 teaspoon cumin seeds
2 tablespoons white balsamic vinegar
3/4 teaspoon ground cinnamon
1/4 cup finely chopped red onion
1/3 cup golden raisins
1/3 cup coarsely chopped fresh cilantro

Steps:

  • Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
  • Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
  • Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
  • Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

ROASTED EGGPLANT AND ISRAELI COUSCOUS SALAD RECIPE - (4.5/5)



Roasted Eggplant and Israeli Couscous Salad Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 11

Ingredients
1 large eggplant, quartered and cut into 1/4 inch slices
1 large red onion, quartered and cut into 1/4 inch slices
1/4 cup olive oil, divided
1 teaspoon salt, divided
1 teaspoon cumin
1 lemon, juiced
zest of 1 lemon
1 garlic clove, minced
1 cup Israeli couscous
1/2 cup chopped cilantro leaves

Steps:

  • Preheat the oven to 450°F. In a large mixing bowl, combine the eggplant, onion, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the cumin. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized. In the meantime, whisk the remaining olive oil and salt, and the lemon juice, zest, and garlic in a medium mixing bowl. Bring a medium pot of salted water to a boil. Cook the couscous until just tender, about 8 minutes. Drain, and add to the bowl (with the dressing). Toss together with the roasted eggplant and cilantro. Serve as a bed for these lamb chops, or a nice piece of grilled fish

CINNAMON ISRAELI COUSCOUS



Cinnamon Israeli Couscous image

Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.

Provided by Lenny

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 35m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 large chopped onion
2 cups Israeli couscous, uncooked
2 ½ cups water
1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 tablespoon ground cinnamon
1 teaspoon garam masala
1 bay leaf
1 cup dried cranberries
½ cup chopped broccoli
½ cup chopped almonds
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
  • Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g

STUFFED EGGPLANT WITH ISRAELI COUSCOUS



Stuffed Eggplant with Israeli Couscous image

Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 13

2 medium eggplants
1 tablespoon olive oil
2 teaspoons minced garlic
¾ cup Israeli couscous, uncooked
½ teaspoon allspice
2 dried bay leaves
1 cinnamon stick
1 cup low-sodium chicken broth
½ teaspoon salt
1 ½ tablespoons chopped fresh parsley
½ cup crumbled feta cheese
¼ cup pomegranate seeds
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
  • Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
  • Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
  • Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN



Israeli Couscous, Eggplant and Tomato Gratin image

This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you've made fresh tomato sauce over the summer or you're still getting wonderful tomatoes at the farmers' market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don't tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this.

Provided by Martha Rose Shulman

Yield 6 servings

Number Of Ingredients 7

1 1/2 pounds eggplant (2 medium globe eggplants or 4 to 6 smaller or Japanese eggplants), sliced into rounds, about 1/3 inch thick
Salt to taste
3 tablespoons extra- virgin olive oil (plus additional for oiling the foil and baking dish)
2 cups cooked Israeli couscous (see below). You can also use regular couscous or any other cooked grain.
2 cups fresh tomato sauce or marinara sauce made from canned tomatoes
2 ounces Parmesan cheese, grated (1/2 cup, tightly packed)
Torn or slivered basil leaves for garnish

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
  • Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
  • Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 7 grams

SPICED SEARED EGGPLANT WITH PEARL COUSCOUS



Spiced Seared Eggplant With Pearl Couscous image

This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called "p'titim," meaning flakes.

Provided by Julia Moskin

Categories     dinner, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Kosher salt and ground black pepper
1 1/2 cups pearl couscous (also called Israeli couscous)
1/3 cup extra-virgin olive oil
2 cups cubed eggplant with skin (about 1 small eggplant)
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced, or 1 cup canned diced tomatoes
1/4 teaspoon smoked paprika
1/4 cup freshly chopped parsley
Yogurt, for serving (optional)

Steps:

  • In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
  • Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
  • Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
  • Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.

CITRUS ISRAELI COUSCOUS



Citrus Israeli Couscous image

Make and share this Citrus Israeli Couscous recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 cup israeli couscous
1/2 teaspoon ground cinnamon
salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 1/2 cups water
2 tablespoons chopped flat leaf parsley
1/2 cup toasted pine nuts

Steps:

  • In a saucepan over medium high, heat oil. Stir in couscous, cinnamon, salt and pepper. Cook, stirring occasionally until lightly browned, 3-4 minutes.
  • Stir in lime and orange juices and deglaze pan, stirring up all the browned bits on the bottom.
  • Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10-12 minutes.
  • Stir in parsley, pine nuts and salt and pepper to taste.

Nutrition Facts : Calories 348.1, Fat 18.6, SaturatedFat 1.8, Sodium 9, Carbohydrate 39, Fiber 3.1, Sugar 2.2, Protein 8.1

ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS



Israeli Couscous With Pistachios and Apricots image

This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.

Provided by WiGal

Categories     Turkish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
3 garlic cloves, minced
2 cups israeli couscous
1 cinnamon stick
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 -3 pinches black pepper, several pinches
1/2 teaspoon salt
2 1/2 cups chicken broth
1 lime, zest of
1/4 cup mint, fresh and chopped and divided
1/2 cup dried apricot, chopped to raisin size
1/2 cup pistachios, shelled
1/2 lime, juice of

Steps:

  • Preheat a large heavy bottomed skillet over medium-low heat.
  • Place the garlic and oil in the pan and saute for 1 minute.
  • Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
  • Add broth and lime zest.
  • Raise the heat and bring to a boil.
  • Once the mixture is boiling, lower the heat again to as low as possible and cover.
  • In about 10 minutes, most of broth should have been absorbed.
  • Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
  • Stir, cover again, and cook for 5 more minutes.
  • At this point, the broth should be thoroughly absorbed.
  • Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

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