Best 2 Add A Little Interest With Persian Couscous Recipes

Embark on a culinary journey to the heart of Persia with our delectable collection of couscous recipes. From the classic and aromatic Zereshk Polo to the tantalizing Tahdig, each dish is a testament to the vibrant flavors and rich culinary heritage of Iran. Savor the nutty goodness of couscous perfectly complemented by the tangy sweetness of barberries and the delicate crunch of pistachios. Experience the delightful contrast of crispy Tahdig with its fluffy rice interior, a dish that will leave you craving for more. Unleash your inner chef and explore the diverse flavors of Persian cuisine with our carefully curated selection of couscous recipes.

Let's cook with our recipes!

ADD A LITTLE INTEREST WITH PERSIAN COUSCOUS

Add a Little Interest With Persian Couscous image

Couscous is a busy cooks dream come true--- invaluable for anyone who wants good food on the table fast! My youngest daughter loves to prepare herself a small bowl of couscous when she comes home from school. This recipe, colourful and tasty, with interesting textures, makes a good side or even a main dish. From The Very Easy Vegetarian Cookbook by Alison & Simon Holst

Provided by Karen Elizabeth

Categories One Dish Meal

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup couscous
2 teaspoons vegetable stock powder
1/2 teaspoon sugar
1/2 grated an orange, rind of (optional)
2 cups boiling water
1/4-1/2 cup chopped almonds or 1/4-1/2 cup pine nuts
1/4-1/2 cup currants
2 tablespoons butter or 2 tablespoons olive oil
1/4-1/2 cup dried apricot, chopped
2 spring onions
1/4 cup chopped coriander leaves

Steps:

Stir the couscous, stock powder, sugar and grated orange rind, together in a bowl.
Add the boiling water, cover, and leave to stand for 6 minutes.
Heat the nuts and currants in the butter or oil in a small frying pan, until the nuts brown lightly, and the currants puff up.
Add the chopped apricots.
Stir the hot nuts and fruit through the couscous.
Serve hot, warm, or at room temperature, adding the finely chopped spring onions and coriander just before serving.

COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON

Couscous Salad With Dried Apricots and Preserved Lemon image

While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.

Provided by Melissa Clark

Categories easy, quick, salads and dressings

Time 15m

Yield 12 servings

Number Of Ingredients 13

Ingredients

3 cups Israeli (pearl) couscous, whole-wheat or regular
1 1/2 teaspoons cumin seeds
2 tablespoons sherry vinegar or white wine vinegar
3/4 teaspoon coarse kosher salt, more to taste
1/2 teaspoon black pepper
3/4 cup chopped dried apricots
3/4 cup torn fresh mint leaves
2/3 cup coarsely chopped fresh dill
2/3 cup extra-virgin olive oil, more to taste
1/2 cup chopped scallion, white and light-green parts
2 1/2 tablespoons chopped preserved lemon
Fresh lemon juice, to taste
Chopped pistachio nuts, for garnish (optional)

Steps:

Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams

Tips:

Use high-quality couscous: Look for couscous made from durum wheat semolina, as it has a better texture and flavor.
Toast the couscous before cooking: This will enhance the nutty flavor of the couscous and give it a more distinct texture.
Use flavorful cooking liquid: Instead of plain water, use broth, stock, or even coconut milk to cook the couscous. This will add more flavor to the final dish.
Add vegetables and herbs: Vegetables like roasted vegetables, chopped herbs, or dried fruits add color, texture, and flavor to the couscous.
Season the couscous well: Don't be afraid to add spices, herbs, and salt to taste. This will bring out the flavors of the couscous and make it more enjoyable.
Let the couscous rest before serving: After cooking the couscous, let it rest for a few minutes before fluffing it with a fork. This will help the couscous absorb the flavors of the cooking liquid and prevent it from becoming too sticky.

Conclusion:

Persian couscous is a versatile and flavorful dish that can be enjoyed as a main course or side dish. With its nutty flavor and fluffy texture, it is a great way to add interest and variety to your meals. Experiment with different cooking liquids, vegetables, and herbs to create your own unique Persian couscous recipes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #side-dishes #easy #european #vegetarian #dietary #one-dish-meal #pasta-rice-and-grains