Best 5 Israeli Couscous With Golden Raisins Recipes
**Israeli Couscous with Golden Raisins: A Delightful Fusion of Flavors and Textures**
Israeli couscous, also known as pearl couscous, is a versatile and delectable grain that offers a unique culinary experience. Originating from the Middle East, this dish combines the nutty flavor of toasted Israeli couscous with the sweetness of golden raisins, creating a harmonious balance of flavors. This recipe takes you on a culinary journey, introducing a variety of dishes that showcase the versatility of Israeli couscous. From a hearty main course to a refreshing salad and a delectable dessert, this collection of recipes offers something for every palate and occasion.
**Main Course:**
1. **Israeli Couscous with Roasted Vegetables:** This hearty and flavorful dish combines Israeli couscous with a medley of roasted vegetables, creating a colorful and nutritious meal. The roasted vegetables add a smoky and caramelized flavor to the dish, while the Israeli couscous provides a satisfying texture.
2. **Israeli Couscous with Spiced Lamb:** For a protein-packed and aromatic main course, try this recipe that pairs Israeli couscous with tender spiced lamb. The lamb is marinated in a blend of spices, then cooked to perfection and served over a bed of fluffy Israeli couscous.
**Salad:**
1. **Israeli Couscous Salad with Fresh Herbs:** This refreshing and vibrant salad combines Israeli couscous with a variety of fresh herbs, such as parsley, mint, and cilantro. The herbs add a burst of flavor and aroma, while the Israeli couscous provides a satisfying bite.
2. **Israeli Couscous Salad with Feta and Pomegranate:** This Mediterranean-inspired salad features Israeli couscous tossed with crumbled feta cheese, juicy pomegranate seeds, and a tangy dressing. The combination of flavors and textures creates a delightful and refreshing dish.
**Dessert:**
1. **Israeli Couscous Pudding with Honey and Nuts:** This unique dessert combines Israeli couscous with milk, sugar, and a touch of vanilla extract, creating a creamy and comforting pudding. Topped with honey and a sprinkling of chopped nuts, this dessert offers a sweet and satisfying ending to your meal.
2. **Israeli Couscous Cake with Orange Zest:** This delightful cake combines Israeli couscous with flour, sugar, and eggs, resulting in a moist and flavorful treat. The orange zest adds a citrusy brightness, making this cake perfect for any occasion.
OUR FAVORITE LEMON HERB COUSCOUS SALAD
We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes approximately 8 (1 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
- Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg
COUSCOUS WITH GOLDEN RAISINS
Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
- Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.
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.
ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Roast Vegetarian Quick & Easy High Fiber Eggplant Healthy Low Cholesterol Cinnamon Potluck Couscous Cumin Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
- Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
- Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
- Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.
COUSCOUS WITH RAISINS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
- Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use a large pot to cook the couscous so that it has plenty of room to expand.
- Be sure to rinse the couscous thoroughly before cooking it.
- Add the couscous to the boiling water and stir it gently with a fork to prevent it from clumping.
- Cover the pot and let the couscous cook for the amount of time specified on the package.
- Once the couscous is cooked, fluff it with a fork and transfer it to a serving bowl.
- Add the remaining ingredients and toss to combine.
- Serve the couscous warm or at room temperature.
Conclusion:
Israeli couscous, also known as pearl couscous, is a delicious and versatile grain that can be used in a variety of dishes. It is a good source of fiber and protein, and it is also a relatively low-carb food. This recipe for Israeli couscous with golden raisins is a simple and flavorful side dish that can be served with grilled chicken, fish, or vegetables. It is also a great option for a vegetarian or vegan meal.
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