Best 5 Israeli Couscous With Lemon Mint Peas Feta And Pickled Shall Recipes
Embark on a culinary journey to the vibrant streets of Israel with this authentic Israeli couscous dish. Delight your taste buds with a symphony of flavors, textures, and colors. This recipe takes you on a culinary adventure, combining the zesty tang of lemon, the refreshing coolness of mint, the sweetness of peas, the salty savoriness of feta cheese, and the piquant crunch of pickled shallots. With easy-to-follow instructions, you'll create a dish that celebrates the vibrant spirit of Israeli cuisine. From the vibrant green of the peas to the creamy white of the feta, this dish is a visual masterpiece that will tantalize your eyes before you even take a bite. The combination of textures, from the tender couscous to the crisp shallots, adds a delightful dimension to each mouthful. Prepare to be captivated by the harmonious blend of flavors and textures in this delectable Israeli couscous dish.
Additional Recipes Included:
- Israeli Couscous with Roasted Vegetables: Experience a symphony of flavors with this hearty and colorful dish, featuring roasted vegetables like zucchini, bell peppers, and eggplant, combined with fluffy Israeli couscous.
- Israeli Couscous Salad with Grilled Halloumi: Embrace the Mediterranean vibes with this refreshing salad, where succulent grilled halloumi cheese pairs perfectly with Israeli couscous, cherry tomatoes, cucumber, and a zesty lemon-tahini dressing.
- Israeli Couscous Stuffed Bell Peppers: Indulge in a delightful main course with these vibrant bell peppers stuffed with a flavorful mixture of Israeli couscous, ground beef, aromatic herbs, and a tangy tomato sauce.
- Israeli Couscous Soup with Chicken and Vegetables: Warm your soul with this comforting soup, featuring tender chicken, an assortment of vegetables, and fluffy Israeli couscous simmered in a flavorful broth.
ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS RECIPE - (4.1/5)
Provided by DreiFromBK
Number Of Ingredients 14
Steps:
- For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!
ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALL
I'd been looking to find a recipe using Israeli Couscous (not easily found in our little rural town up until recently) and saw this being made on "America's Test Kitchen." It's a wonderful combo of textures and flavors -- hubby raved!
Provided by lecole54
Categories Greens
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.
- Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve.
- For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.
Nutrition Facts : Calories 624.4, Fat 22.8, SaturatedFat 5.8, Cholesterol 20.1, Sodium 371.5, Carbohydrate 85.5, Fiber 7.7, Sugar 10.1, Protein 19.7
CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
- Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.
ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND PICKELED SHALLOTS
Yield 6 Servings
Number Of Ingredients 16
Steps:
- Cook Couscous. Heat in olive oil, stirring frequently until about half are golden grown (5-6 min). Add water and salt. Bring to boil. Reduce heat to med-low, cover and simmer, stirring occasionally, until water is absorbed (9-12 min). Let stand covered 3 min. Cool on cookie sheet. PICKLE SHALLOTS Bring vinegar, sugar and pinch salt to simmer, stirring util sugar dissolves. Add shallots, stir. Cover and cool 30 min. Drain and discard liquid. Whisk oil, lemon juice, mustard, pepper flakes and salt together. Add cooled couscous, arugula, mint, peas, nuts, feta and shallots and toss. Season.
ISRAELI COUSCOUS WITH MINT AND LEMON
A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Toast the couscous lightly in a dry skillet before cooking to give it a nutty flavor.
- Use a light hand with the salt, as the feta and pickled shallots will add additional saltiness.
- If you don't have pickled shallots, you can substitute thinly sliced red onion or shallots that have been soaked in a mixture of vinegar and water for at least 30 minutes.
- Serve the couscous warm or at room temperature.
Conclusion:
This Israeli couscous salad is a flavorful and refreshing dish that is perfect for a light lunch or dinner. It is also a great side dish for grilled chicken or fish. The combination of textures and flavors in this salad is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
