Best 3 Israeli Couscous Rice Cooker Recipes
**Discover the Delightful Israeli Couscous: A Culinary Journey through a Grain of Wonder**
Embark on a delightful culinary adventure with Israeli couscous, a versatile grain that marries the delicate texture of couscous with the nutty flavor of toasted pasta. Hailing from the vibrant lands of Israel, this grain has captured the hearts of food enthusiasts worldwide. In this article, we present a collection of tantalizing recipes that showcase the culinary prowess of Israeli couscous, transforming it from a humble grain into a versatile ingredient that shines in both savory and sweet dishes.
From the classic Israeli couscous with vegetables, a vibrant medley of flavors and textures, to the exotic Moroccan-spiced couscous salad, a harmonious blend of spices and herbs, each recipe offers a unique culinary experience. For those seeking a hearty main course, the Israeli couscous pilaf with chicken and almonds, a fragrant and flavorful dish, is sure to satisfy. And for a sweet treat, the Israeli couscous pudding with berries, a delightful fusion of textures and flavors, will leave you craving for more.
Whether you're a seasoned cook or just starting your culinary journey, these recipes are designed to guide you effortlessly through the process of creating delicious and memorable dishes. So, let's dive into the world of Israeli couscous and embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.
INSTANT POT® HERBED ISRAELI COUSCOUS
This couscous is a lovely side dish, or can be the base to a main meal. It's also fast to make using the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
- Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 44.1 g, Cholesterol 9.5 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 508.6 mg, Sugar 0.4 g
ISRAELI COUSCOUS (RICE COOKER)
This is a plain, kid-friendly adaptation of a recipe in The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. The cookbook version called for lovely additions like orange zest, olives, parsley and mushrooms but kidlets tend to pick those things out.
Provided by Lille
Categories Lactose Free
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
- Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
- Add chicken broth and salt if using. Close the cover and set for regular cycle.
- Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.
Nutrition Facts : Calories 213.8, Fat 4.3, SaturatedFat 0.7, Sodium 668.7, Carbohydrate 34.4, Fiber 2.2, Sugar 0.3, Protein 8.1
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:
- Choose the right couscous. There are two main types of couscous: Moroccan and Israeli. Moroccan couscous is smaller and cooks more quickly, while Israeli couscous is larger and has a chewier texture. For this recipe, you can use either type of couscous.
- Rinse the couscous before cooking. This will help to remove any dust or debris from the couscous.
- Use a 1:2 ratio of couscous to water or broth. This will ensure that the couscous is cooked evenly.
- Bring the water or broth to a boil before adding the couscous. This will help to prevent the couscous from clumping together.
- Cover the pot and cook the couscous for the amount of time specified on the package. Once the couscous is cooked, fluff it with a fork.
- Add your favorite seasonings and ingredients. Israeli couscous is a versatile dish that can be flavored in many different ways. Some popular options include olive oil, lemon juice, herbs, spices, and vegetables.
Conclusion:
Israeli couscous is a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. It is a good source of fiber and protein, and it can be made with a variety of healthy ingredients. Whether you are looking for a quick and easy weeknight meal or a side dish for a special occasion, Israeli couscous is a great option.
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