Best 2 Cook Israeli Couscous Recipes
Israeli couscous, also known as pearl couscous or ptitim, is a toasted pasta made from semolina flour. It is larger and rounder than traditional couscous and has a slightly nutty flavor. Israeli couscous is a versatile ingredient that can be used in a variety of dishes, from salads to soups to main courses. It is also a good source of fiber and protein.
This article provides recipes for three delicious Israeli couscous dishes:
* **Israeli Couscous Salad with Roasted Vegetables:** This salad is a healthy and flavorful side dish or light lunch. It features roasted vegetables such as bell peppers, zucchini, and eggplant, tossed with Israeli couscous, fresh herbs, and a tangy dressing.
* **Israeli Couscous Soup with Chicken and Vegetables:** This soup is a hearty and comforting meal that is perfect for a cold day. It is made with chicken, vegetables, and Israeli couscous, simmered in a flavorful broth.
* **Israeli Couscous Stuffed Bell Peppers:** These stuffed bell peppers are a fun and easy way to enjoy Israeli couscous. The bell peppers are filled with a mixture of Israeli couscous, ground beef, vegetables, and spices, then baked until tender.
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.
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.
Tips:
- Use a fine-mesh strainer to rinse the Israeli couscous: This will remove any excess starch and help prevent the couscous from sticking together.
- Toast the Israeli couscous in a little bit of olive oil before cooking: This will give it a nutty flavor and help it absorb the cooking liquid better.
- Use a flavorful cooking liquid: Such as chicken broth, vegetable broth, or water with added herbs and spices. This will help to enhance the flavor of the couscous.
- Cook the Israeli couscous according to the package directions: The cooking time will vary depending on the brand of couscous you are using.
- Fluff the Israeli couscous with a fork after cooking: This will help to separate the grains and prevent them from sticking together.
- Serve the Israeli couscous warm or cold: It can be used as a side dish, a main course, or a salad.
Conclusion:
Israeli couscous is a versatile and delicious grain that can be used in a variety of dishes. It is a good source of fiber and protein, and it is also a good source of vitamins and minerals. With its nutty flavor and chewy texture, Israeli couscous is a great addition to any meal.
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