Peach Couscous Recipes

EASY COUSCOUS SALAD

Steps:

• Bring stock to a boil in a heavy saucepan.
• Stir in couscous.
• Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
• Mix well.
• Transfer couscous to a large bowl.
• Fluff with a fork.
• Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
• Mix gently.
• Pour dressing over mixture and mix again.
• Season with salt and pepper.
• Can be served luke-warm or chilled.

HOW TO COOK PEARL COUSCOUS

Steps:

• Heat a large pot over medium high heat.
• Add butter.
• Once butter is melted, add couscous and sauté until nice and golden, stirring frequently, 3-5 minutes.
• Add broth and bring it to a simmer.
• Reduce heat to simmer and cover the pot. Continue to cook for about 10 minutes, or until the liquid is absorbed and couscous is soft.

LEMON INFUSED COUSCOUS PEARLS

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.

FETA & PEACH COUSCOUS

Steps:

• De-stone and quarter the peaches. Put in a roasting tin with the seeds, chunks of feta and drizzle over 3 tbsp olive oil. Bake for 12-15 mins at 200C/180C fan/gas 6. Cook the couscous following pack instructions. Toss the couscous with the roasted peach mixture and season to taste before serving.

PEACH COUSCOUS

Steps:

• Couscous:.
• Preheat oven or toaster oven to 400 degrees.
• Place couscous in oven-proof container.
• Heat chicken broth to boiling in microwave or on stovetop, then stir into couscous; allow to sit for 10-15 minutes.
• Gently fluff couscous with fork and stir in olive oil until all the grains are coated evenly. You can use a fork or your fingers.
• Place couscous in the pre-heated oven to "toast" for another 10-15 minutes.
• Sauce:.
• While the couscous is absorbing the chicken broth, melt butter in medium pan over medium-low heat. Brown shallots or onion.
• Just before you put the couscous in the oven to toast, add preserved lemon and peaches to shallots and butter, allowing the sugars to caramelize slightly.
• Depending on how juicy the peaches are, you may need to add small quantities of water to keep the juices from burning and to keep the sauce appropriately liquid.
• Stir honey into the sauce just before the couscous is done toasting.
• Turn the couscous out onto plates and ladle the sauce over it.