Embark on a culinary adventure to the heart of the Middle East with this delightful Israeli couscous dish, a harmonious blend of flavors and textures. This dish of couscous, also known as maftoul, is a staple in Israeli cuisine, made with delicate pearl-shaped semolina grains. It's a versatile ingredient that soaks up the enticing flavors of the accompanying ingredients, creating a symphony of taste.
In this article, we bring you a collection of tantalizing recipes featuring Israeli couscous, each offering a unique culinary experience. From the classic Israeli couscous with pistachios and apricots, a delightful combination of nutty, sweet, and savory flavors, to the vibrant Moroccan-spiced couscous with roasted vegetables, a symphony of aromatic spices and colorful veggies, there's a recipe to suit every palate.
We also have a refreshing Israeli couscous salad with herbs and lemon, a burst of zesty flavors perfect for a light lunch or summer gathering. For a hearty and comforting meal, try the Israeli couscous with chicken and vegetables, a wholesome dish that combines tender chicken, succulent vegetables, and fluffy couscous. And don't forget the fragrant Israeli couscous with caramelized onions and pine nuts, a delightful side dish or vegetarian main course.
No matter your preference, these Israeli couscous recipes are sure to impress. So, gather your ingredients, put on your apron, and let's embark on this culinary journey together.
TOASTED ISRAELI COUSCOUS
Steps:
- Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
- Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
COUSCOUS WITH PISTACHIOS AND APRICOTS
A Moroccan-inspired couscous side with pistachios and dried apricots
Provided by Elise Bauer
Categories Salad Side Dish Quick and Easy
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Soak chopped onion in lemon juice: Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.
- Toast pistachios: Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. (Take care when toasting nuts, they can burn quickly if you don't pay attention!) Remove from heat and place into a small bowl to cool.
- Cook the couscous: Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.
Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 406 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 4-6 as a side dish, UnsaturatedFat 0 g
LEMON-PISTACHIO ISRAELI COUSCOUS
Provided by David Lebovitz
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
- 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS
This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.
Provided by WiGal
Categories Turkish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
- Add broth and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of broth should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the broth should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
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.
TOASTED ISRAELI COUSCOUS WITH DRIED APRICOTS
Just 5 ingredients
Provided by judy wellington
Categories Pasta Sides
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste and bring to a boil. Reduce the heat to a simmer, cover and cook until the liquid is absorbed, about 10 minutes.
- 2. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasonings. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS
Categories Fruit Nut Side Quick & Easy Low Cal High Fiber Dinner Lunch Apricot Tree Nut Pistachio Healthy Couscous Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Combine water, oil and salt in medium saucepan; bring to boil. Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix nuts, green onions and basil into couscous. Season with salt and pepper.
Tips:
- Use high-quality couscous: Look for Israeli couscous made with whole wheat or semolina flour. It has a more nutty flavor and holds its shape better than white couscous.
- Toast the couscous before cooking: This step adds a nutty flavor and helps the couscous cook evenly. You can toast the couscous in a dry skillet over medium heat for about 5 minutes, stirring constantly.
- Use a flavorful broth: The broth you use to cook the couscous will add a lot of flavor to the dish. Use a vegetable broth or chicken broth that you enjoy the taste of.
- Add vegetables and fruits: Vegetables and fruits add color, flavor, and texture to Israeli couscous. Some good options include tomatoes, cucumbers, peppers, carrots, zucchini, apricots, and raisins.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, and mint, can really brighten up the flavor of Israeli couscous. Add them just before serving.
- Serve warm or cold: Israeli couscous can be served warm or cold. It's a great dish for a summer picnic or potluck.
Conclusion:
Israeli couscous is a versatile and delicious grain that can be used in a variety of dishes. It's a great source of fiber and protein and can be cooked in just 15 minutes. With its nutty flavor and chewy texture, Israeli couscous is a perfect addition to salads, pilafs, and main courses. So next time you're looking for a quick and easy meal, give Israeli couscous a try. You won't be disappointed!
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