Best 3 Israeli Couscous With Cranberries Walnuts And Sunflower Seeds Recipes
Israeli couscous, also known as pearl couscous, is a North African and Middle Eastern dish made from toasted semolina. It is a versatile ingredient that can be used in a variety of dishes, from salads to soups to main courses. This article presents three flavorful recipes featuring Israeli couscous as the star ingredient.
1. **Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds**: A vibrant and nutty salad that combines the sweet and tart flavors of dried cranberries with the crunchy texture of walnuts and sunflower seeds. This dish is perfect for a light lunch or as a side dish with grilled chicken or fish.
2. **Israeli Couscous and Vegetable Stir-Fry**: A colorful and healthy stir-fry that features an assortment of fresh vegetables, such as broccoli, carrots, and bell peppers. The Israeli couscous adds a hearty texture and nutty flavor, while a tangy sauce brings it all together.
3. **Israeli Couscous with Roasted Butternut Squash**: A hearty and satisfying main course that showcases the sweet and earthy flavors of roasted butternut squash. The Israeli couscous is cooked in a flavorful broth and then combined with the roasted squash, creating a dish that is both comforting and elegant.
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
ISRAELI COUSCOUS AND CRANBERRY SALAD
This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.
Provided by Kiwi Kathy
Categories Grains
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
- Drain in a colander, but do not rinse. Leave to cool.
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- Spritz with lemon juice and adjust with salt to taste.
ISRAELI COUSCOUS SALAD
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Provided by The Natalie Method
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g
Tips:
- Choose fresh, plump cranberries for the best flavor and texture.
- If you don't have walnuts or sunflower seeds, you can substitute other nuts and seeds, such as almonds, pecans, or chia seeds.
- To make the dish more flavorful, you can toast the nuts and seeds before adding them to the couscous.
- If you want a sweeter dish, you can add a tablespoon of honey or maple syrup to the dressing.
- For a more savory dish, you can add a teaspoon of cumin or coriander to the dressing.
Conclusion:
Israeli couscous with cranberries, walnuts, and sunflower seeds is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this recipe a try!
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