Israeli Couscous With Parmesan 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.

PARMESAN COUSCOUS



Parmesan Couscous image

This tasty side dish is whipped up in just 10 minutes on the stovetop. It has a hit of garlic and pretty color from green onion and pimientos.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 cup water
1 tablespoon butter
3/4 cup uncooked couscous
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onion
1 tablespoon diced pimientos
1 teaspoon minced garlic
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.

Nutrition Facts : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

ISRAELI COUSCOUS WITH PARMESAN



Israeli Couscous with Parmesan image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.

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.

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EASY ISRAELI COUSCOUS WITH PARMESAN - FUELING A …
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2020-05-15 Easy Israeli Couscous with Parmesan is a one-pot wonder meal. Few ingredients with mind-blowing taste! I am all about easy recipes. Easy AND delicious. …
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  • Once the water is boiling, add in couscous and turn down to medium-high. Let boil for 8 minutes or until al dente and almost fully cooked.
  • Once the couscous is almost finished cooking (there should just be a small amount of water not absorbed yet) remove from the heat and add in 1 tablespoon of butter.
  • While the butter is melted, add in a generous amount of freshly cracked black pepper and stir to combine everything.


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Pearl couscous (also known as Israeli couscous) is a tiny “pearl-sized” hard pasta that softens when boiled in water. For this recipe, after the pearl couscous cook, it is seasoned with butter, Parmesan cheese, and Italian-inspired spices like garlic, rosemary and Italian seasoning mix. The Parmesan cheese and butter melts into the hot couscous…
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  • Bring water to a boil (on medium-high heat) in a medium-sized saucepan. Stir in couscous, and then cover the pan. Reduce heat to LOW; cook couscous, stirring occasionally for 8-10 minutes, or until liquid has been fully absorbed. Remove pan from the heat.
  • While couscous is cooking, combine spices (salt, pepper, Italian seasoning, garlic powder and rosemary) in a small bowl. (You want this ready to add to the hot couscous).
  • As soon as couscous is done, immediately remove pan from the heat. Add butter and Parmesan cheese; stir until butter and cheese melt. Add spice mix; stir well, to fully combine. Transfer hot couscous to serving bowl. Garnish with extra Parmesan cheese, if desired..
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2021-02-20 The Most Flavorful Israeli Couscous. This recipe for garlicky Israeli couscous is so tasty and has great texture. Couscous is made of small balls of semolina or wheat flour, and when cooked, they take on a slightly chewy quality. It’s really delicious, especially with fresh garlic, Parmesan …
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  • In a medium-sized saucepan, add 2 tablespoons of unsalted butter along with 1 small minced garlic clove. Bring the heat to medium-high and stir until the garlic becomes fragrant. About 1 minute.
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