Easy Couscous Pilaf Recipes

CURRY COUSCOUS AND QUINOA PILAF (VEGETARIAN)

Steps:

• Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
• Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.
• Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.
• Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

ISRAELI COUSCOUS PILAF

Steps:

• Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
• Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

EASY COUSCOUS PILAF

Steps:

• In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
• Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

BAKED SALMON WITH COUSCOUS PILAF

Steps:

• Preheat oven to 450 degrees F.
• Slice the carrots lengthwise and then in 1/8 inch diagonal sections.
• In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water.
• Place the salmon fillets on top of this mixture and season generously with more salt and pepper.
• Cover the pan with a piece of aluminum foil.
• Bake for 30-35 minutes, or until fish is opaque.
• Transfer fish to plates.
• Fluff couscous with a fork and place next to salmon on plates.
• Serve with lemon wedges.

COUSCOUS PILAF

Steps:

• Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
• Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
• Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
• Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

COUSCOUS WITH SAUTéED MUSHROOMS

Steps:

• In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
• Add 1 cup couscous.
• Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
• Heat olive oil and butter in pan on medium high heat.
• Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
• Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
• Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
• Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).

COUSCOUS PILAF

Steps:

• In a pot, cook onion in hot oil for about 3 minutes.Add couscous and all remaining ingredients except butter.Simmer 5 minutes, stirring with a fork.Remove from heat and stir in butter with a fork. Serve hot or warm.