Best 4 Israeli Couscous With Brussels Sprouts Recipes

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**Discover the Delightful Flavors of Israeli Couscous with Brussels Sprouts:**

Embark on a culinary journey to the vibrant streets of Israel with our curated collection of Israeli couscous recipes. These dishes showcase the perfect harmony of flavors, textures, and colors, making them a feast for both the eyes and the palate. From the classic combination of Israeli couscous with roasted Brussels sprouts to the innovative fusion of Mediterranean and Asian flavors in our shrimp and vegetable couscous, each recipe promises a unique taste experience. Whether you're a seasoned chef or a home cook looking to explore new cuisines, our Israeli couscous recipes will guide you through the process with ease. Get ready to tantalize your taste buds and impress your family and friends with these delectable dishes.

**Recipes Featured:**

1. **Israeli Couscous with Roasted Brussels Sprouts:** This classic recipe combines the nutty flavor of Israeli couscous with the caramelized sweetness of roasted Brussels sprouts. Simple yet satisfying, this dish is perfect for a quick and healthy meal.

2. **Shrimp and Vegetable Couscous:** Take your taste buds on a global adventure with this fusion recipe. Israeli couscous is paired with succulent shrimp, colorful vegetables, and a zesty dressing, creating a vibrant and flavorful dish that will transport you to the bustling markets of the Mediterranean and Asia.

3. **Israeli Couscous Salad with Feta and Herbs:** Experience the freshness of a Mediterranean summer in this vibrant salad. Israeli couscous is tossed with crisp vegetables, creamy feta cheese, aromatic herbs, and a tangy vinaigrette. Perfect for picnics, potlucks, or a light and refreshing lunch.

4. **Spiced Israeli Couscous with Chicken and Chickpeas:** Embark on a culinary journey to the Middle East with this flavorful recipe. Israeli couscous is infused with a blend of aromatic spices and combined with tender chicken, hearty chickpeas, and a rich tomato sauce. This hearty and satisfying dish is sure to become a family favorite.

5. **Israeli Couscous Stuffed Bell Peppers:** Elevate your next meal with this colorful and creative dish. Bell peppers are filled with a savory mixture of Israeli couscous, ground beef, vegetables, and herbs, then baked to perfection. This visually stunning dish is sure to be a hit at your next dinner party.

6. **Israeli Couscous with Sun-Dried Tomatoes and Pesto:** Delight in the vibrant flavors of the Mediterranean with this simple yet elegant recipe. Israeli couscous is tossed with sun-dried tomatoes, creamy pesto, and fresh herbs, creating a dish that is both flavorful and visually appealing. Perfect for a light summer meal or as a side dish to grilled meats or fish.

7. **Lemon-Herb Israeli Couscous:** Experience the bright and refreshing flavors of the Mediterranean in this easy-to-make recipe. Israeli couscous is cooked in a flavorful broth infused with lemon zest, herbs, and a touch of garlic. This versatile dish can be served as a main course, side dish, or even as a base for a salad.

Here are our top 4 tried and tested recipes!

ISRAELI COUSCOUS WITH BRUSSELS SPROUTS



Israeli Couscous with Brussels Sprouts image

Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook faster than whole sprouts and have a more delicate flavor. To separate them, trim the ends of the vegetables, and peel off as many leaves as you can.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

1 1/2 cups water
Coarse salt and freshly ground pepper
1 1/4 cup Israeli or pearl couscous
2 tablespoons extra-virgin olive oil
4 cups brussels sprouts leaves (from 8 ounces brussels sprouts)
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

Steps:

  • Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl.
  • Meanwhile, heat 1 tablespoon oil in a medium high-sided skillet over high heat. Cook brussels sprouts leaves until tender and lightly browned, 2 to 3 minutes. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper.
  • Stir brussels sprouts leaves into couscous. Stir in remaining tablespoon oil; season with salt and pepper. Serve warm or at room temperature.

INSTANT POT® HERBED ISRAELI COUSCOUS



Instant Pot® Herbed Israeli Couscous image

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

1 tablespoon salted butter
1 ¼ cups chicken broth
8 ounces pearl (Israeli) couscous
1 teaspoon Greek seasoning (such as Cavender's®), divided
1 teaspoon Tuscan herb olive oil
1 tablespoon basil leaves, cut in thin strips
2 teaspoons minced fresh parsley
1 teaspoon minced fresh rosemary

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

WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE



Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette image

Provided by Bobby Flay

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3/4 cup olive oil
1 Japanese eggplant, halved lengthwise
1 yellow squash, sliced 1/4-inch thick lengthwise
1 red bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 zucchini, sliced 1/4-inch thick lengthwise
2 cups Israeli couscous
1 pint grape or cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
2 tablespoons fresh oregano leaves
1 pound fresh mozzarella, finely diced
1/4 cup fresh parsley leaves

Steps:

  • Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
  • Preheat a grill to medium-high heat.
  • Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
  • Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS



Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

  • Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
  • While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
  • Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  • Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
  • To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many ways to make Israeli couscous with Brussels sprouts, so feel free to add your own personal touch.
  • If you're short on time, you can use pre-cooked Israeli couscous. Just be sure to rinse it well before using it.
  • Israeli couscous can be served as a main course, side dish, or even a salad. It's a versatile dish that can be enjoyed in many different ways.
  • Leftover Israeli couscous can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Conclusion:

Israeli couscous with Brussels sprouts is a delicious and healthy dish that's perfect for any occasion. It's easy to make, and it can be tailored to your own personal taste. So next time you're looking for a new and exciting dish to try, give Israeli couscous with Brussels sprouts a try. You won't be disappointed!

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