Israeli Couscous With Asparagus Peas And Sugar Snaps Recipe Epicuriouscom
ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE
Provided by Itamar Srulovich
Categories Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Lunch Goat Cheese Mint Pea Healthy Couscous Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 as a main or 4 as a side dish
Number Of Ingredients 11
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.
ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES
From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!
Provided by COOKGIRl
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
- Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
- Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
- Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
- Garnish with mint sprigs.
Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1
SHRIMP AND "PEARLS"
Provided by Andrea Albin
Categories Quick & Easy Dinner Shrimp White Wine Healthy Couscous Sugar Snap Pea Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
- While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
- Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
- Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
ISRAELI COUSCOUS WITH ASPARAGUS
Make and share this Israeli Couscous With Asparagus recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
- Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
- Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
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- In a small bowl, whisk 2 tablespoons oil, 1 garlic clove, lemon juice, and lemon zest; set dressing aside.
- In a medium pot, heat 1 tablespoon oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes. Add the vegetable stock, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- In the meantime, heat remaining 1 tablespoon oil over high heat in a large nonstick sauté pan. Add asparagus, sugar snap peas, peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to a large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add scallions and cheese; toss. Season with salt and pepper. Serve right away or at room temperature.
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