Israeli Pearl Couscous Recipes

ISRAELI (PEARL) COUSCOUS

Israeli (Pearl) Couscous image

I travel to Philadelphia quite frequently and stay in the downtown area...which I love. I enjoy going to DiBruno Brothers for all of their wonderful fresh foods! I discovered their Israeli Couscous and decided to try to make it myself. Here it is! The Israeli Couscous is actually a pasta that is small and round like little pearls. We love this and enjoy it a lot in the summer with grilled fish or grilled chicken.

Provided by Sky Hostess

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup israeli couscous
1 1/4 cups water
1 tablespoon canola oil
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup almonds, toasted (slices or slivers)
1/4 cup dried cranberries
1/4 cup red pepper, diced
1/4 cup dried apricot, cut into quarters
basil (whichever you prefer) or cilantro leaf (whichever you prefer)

Steps:

Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
I toast my almonds in a dry pan on the stove top just until fragrant.

Nutrition Facts : Calories 272.6, Fat 8.4, SaturatedFat 0.7, Sodium 328.1, Carbohydrate 42.2, Fiber 4.4, Sugar 5.4, Protein 7.8

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

Ingredients

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

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