Best 5 Pearl Israeli Couscous With Garam Masala And Pine Nuts Recipes
Embark on a culinary journey with an extraordinary rendition of Pearl Israeli Couscous, an exquisite grain that combines the delicate texture of couscous with the plump, pearl-like shape of Israeli couscous. This versatile dish, infused with the aromatic blend of garam masala, transports your taste buds to the vibrant streets of India. Pine nuts add a nutty crunch, while a medley of vegetables, including sweet carrots, crisp celery, and red bell peppers, provide a symphony of flavors and colors. The tantalizing aroma of sautéed onions and garlic mingles with the warmth of garam masala, creating an irresistible symphony of spices. This delightful dish can be served as a delectable main course, a hearty side, or even as a filling for stuffed vegetables. Whether you're a seasoned cook or a novice in the kitchen, this recipe offers a delightful culinary experience that will captivate your senses and leave you craving for more. In addition to the main recipe, the article also includes variations featuring different grains, such as quinoa, brown rice, and farro, allowing you to explore diverse textures and flavors.
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ISRAELI COUSCOUS WITH GARAM MASALA AND PINE NUTS
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks in 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of...
Provided by Mikekey *
Categories Pasta Sides
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN. Set aside to cool.
- 2. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
- 3. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
- 4. Remove from heat and let stand 5 minutes. Fluff with fork.
- 5. Put in serving bowl and sprinkle with toasted pine nuts.
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks it 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on 'Zaar, or you can buy it in specialty shops or larger supermarkets.
Provided by Outta Here
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
- Set aside to cool.
- In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
- Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
- Remove from heat and let stand 5 minutes. Fluff with fork.
- Put in serving bowl and sprinkle with toasted pine nuts.
Nutrition Facts : Calories 274.4, Fat 10.4, SaturatedFat 1.3, Sodium 249.1, Carbohydrate 37.2, Fiber 2.8, Sugar 1.3, Protein 7.9
ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY
Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add pine nuts and stir until golden brown. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
- Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
- Add broth and salt then bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
- Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
- Optional: add the raisins for a savory/sweet taste.
- Season with fresh cracked black pepper to taste.
TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY
Steps:
- Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
- Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.
Tips:
- Use a fine mesh strainer: When rinsing the pearl Israeli couscous, use a fine mesh strainer to prevent the small grains from slipping through.
- Toast the pine nuts: Toasting the pine nuts in a dry skillet over medium heat for a few minutes enhances their flavor and gives them a nice golden color.
- Bloom the garam masala: Blooming the garam masala in hot oil releases its aromatic compounds and intensifies its flavor.
- Use a large skillet: A large skillet will provide enough space for the pearl Israeli couscous to cook evenly and prevent it from clumping together.
- Cook the pearl Israeli couscous according to the package instructions: Different brands of pearl Israeli couscous may have slightly different cooking times, so be sure to follow the instructions on the package.
- Fluff the pearl Israeli couscous with a fork: Once the pearl Israeli couscous is cooked, fluff it with a fork to separate the grains and prevent it from becoming sticky.
Conclusion:
Pearl Israeli couscous is a delicious and versatile grain that can be used in a variety of dishes. This recipe for pearl Israeli couscous with garam masala and pine nuts is a flavorful and easy-to-make side dish that is perfect for a weeknight meal. The combination of the nutty flavor of the pine nuts, the aromatic spices of the garam masala, and the fluffy texture of the pearl Israeli couscous creates a dish that is both satisfying and delicious. Whether you are serving it as a side dish or as a main course, this pearl Israeli couscous dish is sure to be a hit.
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