Best 2 Israeli Couscous With Roasted Butternut Squash And Preserved Lemon Recipes
Embark on a culinary adventure with Israeli couscous, a delectable dish that blends the flavors of the Middle East with a modern twist. Prepared with tiny pearl-shaped pasta, this dish offers a delightful textural contrast and a nutty flavor that pairs perfectly with a medley of roasted vegetables. In this article, we present two enticing recipes that showcase the versatility of Israeli couscous.
The first recipe introduces a vibrant combination of roasted butternut squash, preserved lemon, and fresh herbs. The sweetness of the roasted squash harmonizes with the tangy preserved lemon, while the herbs add a refreshing touch. This dish is a delightful blend of sweet, sour, and savory flavors that will tantalize your taste buds.
The second recipe features a delightful mix of roasted vegetables, including bell peppers, zucchini, and cherry tomatoes. The medley of vegetables offers a colorful and flavorful addition to the Israeli couscous, making it a visually appealing and satisfying dish.
Both recipes provide step-by-step instructions, ensuring that even novice cooks can recreate these culinary delights. Detailed ingredient lists, preparation time, and cooking instructions are included to guide you through the process. Whether you're a seasoned cook looking to expand your repertoire or a beginner seeking new culinary adventures, these recipes will surely impress.
ISRAELI COUSCOUS WITH SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.
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.
Tips:
- To save time, use pre-cooked Israeli couscous. If using dry couscous, cook it according to the package instructions.
- Choose a firm, ripe butternut squash. Peel and cube the squash into 1-inch pieces.
- Roast the butternut squash at a high temperature (425 degrees Fahrenheit) until it is tender and caramelized.
- To make the preserved lemon vinaigrette, combine olive oil, lemon juice, chopped preserved lemon, honey, and salt and pepper to taste.
- When assembling the salad, toss the roasted butternut squash, Israeli couscous, arugula, and preserved lemon vinaigrette together.
- Top the salad with crumbled feta cheese and chopped parsley. Serve immediately.
Conclusion:
This Israeli couscous salad is a delicious and healthy side dish or main course. It's packed with flavor from the roasted butternut squash, preserved lemon vinaigrette, and feta cheese. The salad is also very versatile and can be customized to your liking. For example, you could add other roasted vegetables, such as sweet potatoes or Brussels sprouts. You could also use a different type of cheese, such as goat cheese or mozzarella. No matter how you make it, this Israeli couscous salad is sure to be a hit!
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