Israeli Couscous And Cheese Recipes

LEMON INFUSED COUSCOUS PEARLS

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.

ISRAELI COUSCOUS AND CHEESE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
• Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
• Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
• Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.

ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE

Steps:

• Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
• Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
• Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.