Best 5 Israeli Couscous With Raisins Recipes

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Tantalize your taste buds with a culinary journey to the vibrant streets of Israel, where flavors dance and spices ignite the senses. Discover the delectable Israeli couscous, a delightful dish that embodies the essence of Middle Eastern cuisine. This versatile dish, also known as Maftoul or Ptitim, is a symphony of textures and flavors, perfectly balancing the delicate chewiness of couscous with the plump sweetness of raisins. Explore two tantalizing variations in this comprehensive guide – the classic Israeli couscous with raisins, a harmonious blend of sweet and savory, and the tantalizing Israeli couscous salad, an explosion of colors and flavors that will transport you to the bustling markets of Tel Aviv. Embark on this culinary adventure and immerse yourself in the vibrant tapestry of Israeli cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED ISRAELI COUSCOUS



Toasted Israeli Couscous image

Provided by Claire Robinson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced

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.

ISRAELI COUSCOUS



Israeli Couscous image

Provided by Anne Burrell

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 cups Israeli couscous
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/2 cup sliced almonds, toasted
1 cup chicken stock
1 cup pomegranate seeds
1/2 cup dried apricots, cut into 1/2-inch dice
4 scallions, white and green parts, cut thin on the bias

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.

QUICK COUSCOUS WITH RAISINS AND CARROTS



Quick Couscous with Raisins and Carrots image

I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.

Provided by Melissa Hamilton

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

¼ cup butter
2 carrots, diced
1 onion, chopped
½ cup chicken broth
1 ½ cups water
1 ½ cups uncooked couscous
¼ cup raisins

Steps:

  • Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
  • Stir in the raisins, and serve hot.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g

COUSCOUS WITH RAISINS



Couscous with Raisins image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup raisins
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups boiling water
2 teaspoons lemon juice
1/4 teaspoon ground cumin
1 cup quick-cooking couscous
Salt to taste

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

COUSCOUS WITH GOLDEN RAISINS



Couscous with Golden Raisins image

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

1 tablespoon extra-virgin olive oil
1 1/2 cups Israeli couscous
1 3/4 cups plus 2 tablespoons water
1/2 cup golden raisins
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter

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.

Tips:

  • Use high-quality Israeli couscous for the best texture and flavor.
  • Toast the Israeli couscous in a dry skillet before cooking to enhance its nutty flavor.
  • Use a flavorful broth or water to cook the Israeli couscous, such as chicken broth or vegetable broth.
  • Add your favorite vegetables, herbs, and spices to the Israeli couscous for a customized dish.
  • Fluff the Israeli couscous with a fork before serving to separate the grains.

Conclusion:

Israeli couscous is a versatile and delicious grain that can be enjoyed in many different ways. Whether you are serving it as a side dish, a main course, or a salad, Israeli couscous is sure to please everyone at the table. With its nutty flavor and chewy texture, Israeli couscous is a great addition to any meal. So next time you are looking for a new and exciting way to cook couscous, give Israeli couscous a try!

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