Israeli Couscous With Celery Scallions And Cranberries Recipes

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.

ISRAELI COUSCOUS AND CRANBERRY SALAD

Steps:

• Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
• Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
• Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
• Drain in a colander, but do not rinse. Leave to cool.
• Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
• Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
• Spritz with lemon juice and adjust with salt to taste.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

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 WITH ALMONDS & DRIED CRANBERRIES

Steps:

• 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 to 5 minutes.
• 2. Add the chicken broth and bring to a boil.
• 3. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
• 4. Add the parsley, dried cranberries, and almonds.
• 5. Stir to combine and heat the cranberries and almonds.

COUSCOUS SALAD WITH CURRANTS, PINE NUTS, AND CELERY

Steps:

• In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
• Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
• Do Ahead
• The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Steps:

• Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
• Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
• Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

GRAPE, CELERY, AND COUSCOUS SALAD

Steps:

• Cook couscous according to package instructions. Whisk together orange zest plus juice, olive oil, and vinegar. Season with salt and pepper. Toss with couscous, grapes, and celery stalks and leaves; season with salt and pepper.