Toasted Israeli Couscous Food

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.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

TOASTED ISRAELI COUSCOUS

Steps:

• Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
• Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

HERBED ISRAELI COUSCOUS

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.

BROILED VEGETABLES WITH TOASTED ISRAELI COUSCOUS

Steps:

• Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
• Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
• Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
• While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.

TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
• Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
• Season with salt and pepper.
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
• Preheat the grill.
• Remove the vegetables from the marinade and grill the vegetables until just cooked through.
• Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
• Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
• Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
• Serve at room temperature.