Embark on a culinary journey to the vibrant streets of Israel with this delightful Lemony Israeli Couscous with Asparagus recipe. This traditional dish combines the tangy flavors of lemon and the vibrant crunch of asparagus, creating a harmonious balance of flavors and textures. Prepare to tantalize your taste buds with a symphony of spices, herbs, and fresh ingredients.
Alongside the main recipe, discover a treasure trove of additional culinary delights. Delight in the aromatic flavors of the Lemony Quinoa Salad with Asparagus, a lighter and gluten-free alternative that offers a burst of freshness. For a hearty and satisfying meal, explore the Lemony Orzo Salad with Asparagus, where the chewy orzo pasta pairs perfectly with the crisp asparagus and tangy lemon dressing.
If you're craving a vegetarian main course, the Lemony Israeli Couscous with Roasted Vegetables is a vibrant and flavorful option, packed with a medley of roasted vegetables and topped with a zesty lemon sauce. And for those seeking a quick and easy side dish, the Lemony Asparagus is a simple yet elegant choice, featuring tender asparagus spears tossed in a vibrant lemon dressing.
LEMON ISRAELI COUSCOUS
For this lemon Israeli couscous, the grains are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest.
Provided by Renée Behnke
Categories Sides
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
- Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it's too dry, add a few tablespoons more stock or water. Originally published July 14, 2009.
Nutrition Facts : Calories 192 calories
ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS
Provided by Jeanne Kelley
Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Parmesan Asparagus Pea Summer Chill Healthy Potluck Couscous Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
- Test-kitchen tip:
- To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
ISRAELI COUSCOUS WITH ASPARAGUS
Make and share this Israeli Couscous With Asparagus recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
- Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
- Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
LEMON INFUSED COUSCOUS PEARLS
Provided by Mila
Number Of Ingredients 7
Steps:
- Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
- Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
- Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
- Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
- Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.
STEAMED COUSCOUS
Steps:
- Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE
Steps:
- Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
- Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
- Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAP PEAS
Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.
Provided by Motley Oklahoman
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
Nutrition Facts : Calories 311.2, Fat 12, SaturatedFat 2.8, Cholesterol 7.3, Sodium 142.6, Carbohydrate 40.2, Fiber 5.8, Sugar 3.1, Protein 11.9
ISRAELI COUSCOUS WITH EDAMAME AND ASPARAGUS
Number Of Ingredients 10
Steps:
- Whisk 2 tbsp olive oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set aside. Heat 1 tbsp oil in heavy saucepan over medium heat. Add couscous, sprinkle with salt, saute until golden brown. Add 1-3/4 cups broth, bring to a boil over high heat; reduce heat to medium-low; cover and simmer until couscous is tender; add more broth by tablespoonfuls if too dry. Meanwhile, heat remaining 1 tbsp oil in skillet over high heat. Add asparagus, edamame, garlic. Sprinkle with salt and pepper, sautee 3 mins until crisp-tender. Transfer to a bowl, add couscous, dressing, chives, cheese. Season with salt and pepper
LEMONY ISRAELI COUSCOUS WITH ASPARAGUS
I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.
Provided by Diana Moutsopoulos
Categories Fruit Pasta Salad
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
- Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
- Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g
Tips:
- Use Israeli couscous: Israeli couscous, also known as pearl couscous, has a larger and chewier texture than traditional couscous, making it perfect for salads and pilafs. It's also easier to cook, as it doesn't require any pre-soaking.
- Rinse the asparagus: Rinsing the asparagus helps to remove any dirt or grit that may be clinging to the spears. It also helps to brighten their color.
- Use fresh lemon juice: Fresh lemon juice adds a bright, citrusy flavor to the dish. If you don't have fresh lemons on hand, you can use bottled lemon juice, but be sure to use 100% lemon juice, not lemon-lime juice.
- Toast the pine nuts: Toasting the pine nuts adds a nutty flavor and aroma to the dish. You can toast them in a dry skillet over medium heat, stirring frequently, until they are golden brown.
- Serve immediately: This dish is best served immediately, while the couscous is still warm and fluffy. If you need to make it ahead of time, you can cook the couscous and asparagus according to the recipe, then let them cool completely. Store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the couscous and asparagus in a skillet over medium heat until warmed through, then stir in the lemon dressing and pine nuts.
Conclusion:
Lemony Israeli couscous with asparagus is a bright, flavorful, and easy-to-make dish that is perfect for a light lunch or dinner. It's also a great way to use up leftover asparagus. The combination of lemon, asparagus, and herbs makes this dish both refreshing and satisfying. Whether you serve it warm or cold, this couscous salad is sure to be a hit.
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