Israeli Couscous With Edamame And Asparagus Recipes

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LEMONY ISRAELI COUSCOUS WITH ASPARAGUS



Lemony Israeli Couscous with Asparagus image

I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.

Provided by Diana Moutsopoulos

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 7

1 ½ tablespoons olive oil, divided
1 cup pearl (Israeli) couscous
1 ½ cups boiling water
1 shallot, sliced
1 bunch asparagus, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 lemon, zested and juiced

Steps:

  • Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
  • Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
  • Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS



Israeli Couscous with Asparagus, Peas, and Sugar Snaps image

Provided by Jeanne Kelley

Categories     Side     Vegetarian     High Fiber     Backyard BBQ     Dinner     Lunch     Parmesan     Asparagus     Pea     Summer     Chill     Healthy     Potluck     Couscous     Sugar Snap Pea     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
1 1/3 cups Israeli couscous (6 to 7 ounces)
1 3/4 cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 cup shelled fresh green peas or frozen, thawed
1/3 cup chopped fresh chives
1/2 cup finely grated Parmesan cheese

Steps:

  • Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, 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.
  • Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
  • Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
  • Test-kitchen tip:
  • To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

ISRAELI COUSCOUS AND CHICKPEA SALAD



Israeli Couscous and Chickpea Salad image

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 30m

Yield 3 to 4 generous servings.

Number Of Ingredients 13

1 cup Israeli couscous, preferably whole-wheat
2 tablespoons extra virgin olive oil
1/2 cup finely chopped cilantro
2 tablespoons chopped chives
1 ounce feta, diced
2 tablespoons pine nuts, lightly toasted
1 can chickpeas, drained and rinsed
1/2 red pepper, cut in thin 2-inch slices
2 tablespoons fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
1/4 cup plain low-fat yogurt (or use half olive oil)
1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

Steps:

  • Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
  • Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
  • In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams

CINNAMON ISRAELI COUSCOUS



Cinnamon Israeli Couscous image

Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.

Provided by Lenny

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 35m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 large chopped onion
2 cups Israeli couscous, uncooked
2 ½ cups water
1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 tablespoon ground cinnamon
1 teaspoon garam masala
1 bay leaf
1 cup dried cranberries
½ cup chopped broccoli
½ cup chopped almonds
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
  • Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g

ISRAELI COUSCOUS WITH ASPARAGUS



Israeli Couscous With Asparagus image

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

2 cups water
1 3/4 cups asparagus, diagonally cut into 1 inch slices
1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups chicken broth, fat and salt-free
1/2 teaspoon salt
1 cup couscous, such as Israeli couscous
1/2 teaspoon fresh ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons cashew nuts, chopped and lightly salted

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.

ISRAELI COUSCOUS TABOULI



Israeli Couscous Tabouli image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

Steps:

  • Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  • In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAP PEAS



Israeli Couscous With Asparagus, Peas, and Sugar Snap Peas image

Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

Provided by Motley Oklahoman

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon lemon zest
1 1/3 cups israeli couscous (6 to 7 ounces)
1 3/4 cups vegetable broth (or more)
14 ounces asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 cup green peas, thawed (fresh or frozen)
1/3 cup fresh chives, chopped
1/2 cup parmesan cheese, grated

Steps:

  • Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, 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.
  • Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
  • Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

Nutrition Facts : Calories 311.2, Fat 12, SaturatedFat 2.8, Cholesterol 7.3, Sodium 142.6, Carbohydrate 40.2, Fiber 5.8, Sugar 3.1, Protein 11.9

ISRAELI COUSCOUS SALAD WITH ROASTED CHERRY TOMATOES



Israeli Couscous Salad With Roasted Cherry Tomatoes image

This salad has a delightful depth of flavor with roasted cherry tomatoes, fresh herbs and whole grains. This is a filling salad that could be a vegetarian meal, or could be served alongside a grilled skewer of shrimp or chicken for a light summertime meal.

Provided by CookinDiva

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup israeli couscous
1 pint cherry tomatoes
3 garlic cloves
10 olives, kalamata, cut into slivers
1/4 cup parsley, Italian flat leaf, chopped
5 basil leaves, slivered
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1/2 cup edamame (soy beans) (optional)

Steps:

  • Preparation: Roast tomatoes and garlic as follows. Cut cherry tomatoes in half and place CUT SIDE UP on a roaster pan that has been sprayed with non-stick spray. Toss in UNpeeled cloves of garlic. Roast in 400 degree oven for 20 minutes or until you see bits of brown around the pan. No need to turn. Hint - you are roasting with the cut side up to allow more liquid to evaporate from the tomatoes.
  • Meanwhile, cook Israeli couscous according to package directions. Another grain could be substituted, such as bulgar or barley. You should have about 3 cups cooked. Allow to cool slightly before combining. Hint - you can toss in 1 T. olive oil to keep it from sticking until you are ready to toss the salad.
  • Make dressing: combine olive oil, vinegar, soft insides of roasted garlic, and salt and pepper to taste. Whisk together.
  • Assembly: Combine couscous, olives, edamame beans, parsley and basil with dressing. Gently toss and serve at room temperature, or refrigerate.

CURRIED COUSCOUS WITH ASPARAGUS AND BLEU CHEESE



Curried Couscous with Asparagus and Bleu Cheese image

Bursting with myriad flavors, every bite is a surprise! No meat entree? No problem. This may be served as a side or main dish. Nice touch for a luncheon!

Provided by Ginny Maziarka

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 40m

Yield 6

Number Of Ingredients 14

2 ¾ cups water, divided
2 cups uncooked couscous
½ cup raisins
1 ½ tablespoons olive oil
1 ½ cups fresh asparagus tips and pieces
½ cup thinly sliced green onions
⅓ cup shredded carrots
2 tablespoons white wine vinegar
1 tablespoon white sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger root
¾ teaspoon salt
3 ounces crumbled blue cheese
¼ cup sunflower kernels

Steps:

  • Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
  • Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
  • Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
  • Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 62.1 g, Cholesterol 10.6 mg, Fat 11.1 g, Fiber 5.2 g, Protein 13.1 g, SaturatedFat 3.5 g, Sodium 507.5 mg, Sugar 11.6 g

ISRAELI COUSCOUS WITH PECANS



Israeli Couscous With Pecans image

This was adapted from a recipe on a box of Israeli Couscous. Israeli couscous looks like little pearls. Simply delicious!

Provided by Red Dog

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter, divided
1/2 cup pecans, chopped
1/2 onion, chopped
1 1/2 cups israeli couscous
1/2 large cinnamon stick
1 dried bay leaf
1 3/4 cups chicken broth
1/2 teaspoon salt
1/4 cup fresh parsley, minced
1/2 lemon, zest of
black pepper

Steps:

  • Melt 1 tablespoon butter in a large saucepan over medium low heat.
  • Add pecans and stir until golden brown. Transfer to small bowl.
  • Melt remaining 2 tablespoons of butter in the same pan over medium heat. Add onions and saute until couscous browns slightly.
  • Add broth and salt and bring to a boil.
  • Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.
  • Remove from heat and stir in parsley, pecans and lemon zest.
  • Season with black pepper to taste.

ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES



Israeli Couscous Salad With Asparagus, Cucumber and Olives image

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

1 garlic clove, peeled and finely minced
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
salt, to taste
pepper, to taste
2 1/2 cups vegetable broth (homemade is best) or 2 1/2 cups chicken broth (homemade is best)
2 cups israeli couscous, toasted
2 cups asparagus spears, cut into 1/2-inch pieces, blanched
2 cups English cucumbers, seeded, cut into 1/2-inch cubes
1/2 cup kalamata olive, pitted, cut in half
2 large green onions, chopped
1/4 cup fresh mint leaves (plus a few sprigs for garnish-*NOT* dried mint!)
1 1/2 cups feta cheese, crumbled

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

ISRAELI COUSCOUS PILAF



Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
  • Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

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9-israeli-couscous-recipes-you-seriously-must-try image

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Estimated Reading Time 3 mins
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  • Mediterranean Couscous Salad with Feta, Cranberries and Mint. If there’s a veggie-packed Israeli couscous salad on this list, it’s this one. Super simple and tossed together with ingredients I’m sure you already have in your kitchen.
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