Best 3 Curried Israeli Couscous Recipes
Embark on a culinary journey to the crossroads of flavors with Curried Israeli Couscous, a delectable dish that harmoniously blends Middle Eastern spices with the nutty goodness of couscous. This versatile recipe offers three enticing variations to cater to diverse tastes and dietary preferences.
For those who relish the warmth of classic flavors, the Original Curried Israeli Couscous is a delightful choice. A vibrant blend of aromatic spices like cumin, coriander, and turmeric dances on the palate, complemented by the subtle sweetness of raisins and the crunch of almonds.
For a vegan twist that bursts with freshness, dive into the Vegan Curried Israeli Couscous. This vibrant dish showcases the power of plant-based ingredients, with chickpeas and vegetables taking center stage. Succulent chickpeas, crisp bell peppers, and tender broccoli florets mingle harmoniously in a symphony of flavors, while a creamy coconut milk sauce adds a touch of richness.
Lastly, the Gluten-Free Curried Israeli Couscous caters to those with gluten sensitivities. This delectable variation swaps traditional couscous for a gluten-free alternative, ensuring everyone can savor the tantalizing flavors of this culinary delight.
No matter your dietary preferences, Curried Israeli Couscous promises an explosion of taste that will leave you craving more. Embark on this culinary adventure and discover the perfect recipe to suit your palate.
CURRIED ISRAELI COUSCOUS
This is a great way to serve your delicious main dish protein. The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
Provided by FrackFamily5 CA->CT
Categories Side Dish Curry Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
- Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 29.7 g, Fat 3.7 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 0.4 g
CURRIED CARROT SOUP WITH ISRAELI COUSCOUS
Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice is added as a final touch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Heat stock, carrot peels, and carrot trimmings in a medium saucepan over low heat 15 minutes. Pour stock through a fine sieve into a bowl; discard solids.
- Heat 2 tablespoons butter and the oil in a medium saucepan over medium-high heat. Add shallot and carrots; cook until slightly softened, about 5 minutes.
- Stir in curry powder; cook 30 seconds. Add stock; bring to a boil. Reduce heat to medium-low; simmer until carrots are tender, about 10 minutes. Season with salt. Remove from heat; let cool slightly.
- Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan. Add couscous and 1/2 teaspoon salt. Cover; return to a boil. Reduce heat to low; cook 6 minutes. Remove from heat; let stand 5 minutes.
- Working in small batches, process soup in a food processor until smooth. Transfer to a clean saucepan. Add carrot juice. Heat over medium-low heat until warm (do not let boil). Season with salt.
- Melt remaining 2 tablespoons butter in a medium saute pan over low heat. Stir in couscous to coat; cook just until warmed through. Divide couscous among serving bowls; ladle in soup. Garnish with cilantro. Serve with limes.
CURRIED ISRAELI COUSCOUS
Steps:
- Combine dressing ingredients in a small bowl and set aside. Heat grill to medium-high. In a medium saucepan on the stovetop, bring 2 cups of water to a boil. Add couscous, lower heat to medium and cook for 10 minutes or until tender. Remove from heat. Let couscous cool, then fluff with a fork and set aside. Brush cauliflower and eggplant with oil and grill until tender and lightly charred (about 6 to 8 minutes per side). During the last 4 minutes, grill the halloumi for 2 minutes per side. Once the cauliflower and eggplant are cool, coarsely chop them and place them in a large mixing bowl along with the couscous, chickpeas, apricots, spinach and dressing. Toss until well-mixed. Stir in parsley and sea salt.
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful spices, and a good-quality Israeli couscous will make all the difference in the final dish.
- Don't overcrowd the pan: When cooking the couscous, make sure to use a large enough pan so that the grains have plenty of room to cook evenly.
- Toast the couscous before cooking: Toasting the couscous before cooking will give it a nutty flavor and help prevent it from clumping.
- Use a flavorful broth: The broth you use to cook the couscous will add a lot of flavor to the dish. Use a vegetable broth, chicken broth, or even a combination of the two.
- Add vegetables and spices to your liking: The recipe below is just a starting point. Feel free to add more vegetables, spices, or herbs to suit your taste.
Conclusion:
Curried Israeli couscous is a delicious and versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover vegetables. With its combination of flavorful spices, tender couscous, and colorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this curried Israeli couscous a try. You won't be disappointed!
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