Israeli Couscous And Spicy Herb Frittata Recipes

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LEMON INFUSED COUSCOUS PEARLS



Lemon Infused Couscous Pearls image

Provided by Mila

Number Of Ingredients 7

1 cup Israeli couscous
1 tbsp of butter
1 small shallot (finely diced)
zest of half a lemon (plus more for garnish)
1 1/4 cup chicken stock or water
1/4 Parmesan (shredded plus more for garnish)
1 tbsp of parsley finely chopped as a garnish

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 WITH APPLES, CRANBERRIES AND HERBS



Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

  • For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
  • For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

ISRAELI COUSCOUS AND SPICY HERB FRITTATA



Israeli Couscous and Spicy Herb Frittata image

In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in Yotam Ottolenghi's book "Jerusalem." I liked the couscous with the chili paste better in this pretty frittata than I did on its own. You won't use up all of the zhoug in the frittata but you will be glad to have the relish on hand to use as a condiment. Note that I do not cook my Israeli couscous in boiling water; I find that it becomes too mushy that way.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course

Time 1h30m

Yield Serves 6 as a main dish, 12 as a starter

Number Of Ingredients 17

1 1/2 cups, tightly packed, cilantro leaves and stems, coarsely chopped
2 serrano chiles, coarsely chopped
3/4 teaspoon cumin seeds, ground
4 cloves, ground
Scant 1/4 teaspoon cardamom seeds, ground
1/8 teaspoon sugar
1/4 to 1/2 teaspoon salt, to taste
1 garlic clove, peeled, green shoot removed, crushed or chopped
2 tablespoons extra virgin olive oil
2 tablespoons water
1 cup Israeli couscous
Salt to taste
6 eggs
1/3 cup spicy herb paste
1/4 cup thick Greek style yogurt
Salt to taste (about 1/2 teaspoon)
1 tablespoon extra virgin olive oil

Steps:

  • To make the zhoug, place all of the ingredients except the olive oil and water in a mini-food processor or small food processor and pulse several times. Add the olive oil and water and pulse until you have a coarse paste. It should not be a purée.
  • To reconstitute the couscous, place in a medium size microwave-safe bowl and add salt to taste. Bring 1 1/2 cups water to a boil and pour over the couscous. Let sit for 30 minutes, until most of the liquid has been absorbed. Drain off excess water and place a plate over the bowl. Place in the microwave and microwave for 3 minutes. Carefully remove from the microwave - the bowl will be hot. Carefully remove the plate, taking care to avoid steam. Stir in 1/3 cup of the spicy herb paste. Taste, adjust salt and set aside.
  • Beat the eggs in a large bowl. Stir in salt to taste (I use about 1/2 teaspoon), the yogurt, and the couscous.
  • Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 1 gram, TransFat 0 grams

ISRAELI COUSCOUS AND CHEESE



Israeli Couscous and Cheese image

Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 25m

Yield 4

Number Of Ingredients 9

2 teaspoons butter
1 cup pearl (Israeli) couscous
2 cups chicken broth
½ cup heavy cream
¼ cup diced pimientos
1 pinch cayenne pepper, or more to taste
3 ounces shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 31.4 g, Cholesterol 71.5 mg, Fat 20.7 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 12.7 g, Sodium 783.8 mg, Sugar 1.1 g

PERFECT ISRAELI COUSCOUS



Perfect Israeli Couscous image

Israeli couscous is a delicious grain that is a wonderful staple ingredient in many recipes when you know how to cook it the right way.

Provided by Ashley Adams

Categories     Dinner     Lunch     Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil (divided)
2 cups Israeli couscous
4 cups low-sodium vegetable broth
2 large cloves garlic (minced)
1 pound cremini mushrooms (halved)
3 tablespoons white wine
1 teaspoon dried thyme
1/4 cup fresh parsley (finely chopped)
1/2 teaspoon sea salt (plus more to taste)
Black pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil . Add the couscous and cook, stirring occasionally, for about 3 to 4 minutes or until fragrant and lightly toasted.
  • Add the vegetable broth, bring the mixture to a boil, and then turn down the heat and simmer for 10 to 12 minutes or until the liquid is absorbed and the couscous is tender. Set aside.
  • While the couscous simmers, heat the remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic, mushrooms, and white wine and cook, stirring often, for about 5 minutes.
  • Add the dried thyme, fresh parsley , and salt, stirring to combine. Cook for about 3 to 4 minutes more, or until most of the moisture from the mushrooms has evaporated.
  • Add the cooked Israeli couscous to the mushroom mixture, tossing well to combine. Add salt and pepper to taste.

Nutrition Facts : Calories 167 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 284 mg, Sugar 3 g, Fat 7 g, ServingSize 4-6 servings, UnsaturatedFat 0 g

HERBED ISRAELI COUSCOUS



Herbed Israeli Couscous image

From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.

Provided by Lakerdog2

Categories     Grains

Time 20m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 cups israeli couscous
4 cups chicken broth or 4 cups vegetable broth
1/4 cup fresh parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon rosemary, chopped
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
  • Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
  • Add the herbs and lemon juice. Season with salt and pepper.

Nutrition Facts : Calories 216.7, Fat 4.4, SaturatedFat 0.7, Sodium 670, Carbohydrate 35, Fiber 2.4, Sugar 0.6, Protein 8.2

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

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