Fall Couscous Recipes

HOW TO COOK COUSCOUS

Steps:

• In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
• Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
• Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
• Uncover and fluff with a fork.
• You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

FALL ISRAELI COUSCOUS SALAD

Steps:

• Place the kale leaves in a large mixing bowl. Add just the slightest blop of oil to the bowl (seriously, a 1/2-second pour is all you need), along with a big squeeze from a lemon or lime half. Use your fingertips to massage the oil into the kale (see notes). After a few minutes, the kale will become silky and bright green. Add the spinach and herbs, tossing to mix. Sprinkle a big pinch of salt over the greens, and set aside.
• Over medium heat, warm the olive oil in a saute pan or skillet - you'll need a lid or a cover (such as foil). Add the potatoes cubes and stir to coat with the oil. Cover, and let the potatoes brown/steam in the pan, undisturbed, for 5 minutes. Stir to redistribute the potatoes, and re-cover, letting the potatoes cook for several minutes. Repeat until the potatoes are fork tender, and golden/lightly browned on most sides, 15 to 20 minutes total. Remove from heat, and transfer temporarily to a bowl, to cool.
• Note that you can prepare the pasta at the same time as the potatoes, and let them cool together.
• Add 2 tablespoons of the vegetable broth to a 2 quart pot and heat over medium-high. When the broth begins to simmer, add the spices, plus 1/2 teaspoon salt, to the liquids, and stir to create a fragrant paste. Add the remaining broth, and bring to a boil.
• Add the fregola or Israeli couscous to the pot, and cook according to package directions. Check the pasta near the end of cooking; if all of the liquids have been absorbed before the end of the cooking time, add another tablespoon or two of water, and let that absorb. Remove from the heat, and let cool.
• Add the chopped raw vegetables to the bowl of greens, along with the cooled sweet potatoes, spiced pasta, and the chickpeas. Toss well.
• To serve, feel free to drizzle your favorite extra virgin olive oil over the salad, along with a big squeeze of lemon juice and a sprinkling of salt. Or, use your favorite vinaigrette. (I wouldn't recommend a heavy, creamy salad dressing, but that's just personal preference, of course.)
• Salad will keep very well in the fridge for 3 days.

ISRAELI COUSCOUS SALAD

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
• While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
• Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

AUTUMN PEARL COUSCOUS SALAD

Steps:

• Combine all the ingredients of the dressing. Shake or stir well. Save extras in an airtight container or jar in the fridge if there are any, Taste and adjust if needed. Some may prefer sweeter or more acidic.
• Toss the kale first in a spoon of dressing and massage it to make it more tender. Then, add the rest of the salad ingredients with about a 1/3 cup of dressing. How much dressing is up to you! Enjoy this salad cold. It is a great make-ahead meal prep salad to keep in the fridge.

FALL HARVEST COUSCOUS

Steps:

• Preheat oven to 425°F Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
• Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

FALL COUSCOUS

Steps:

• Preheat oven to 425°F. Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave. Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.