Best 2 Cinnamon Israeli Couscous Recipes

Embark on a culinary journey to discover the tantalizing flavors of cinnamon-infused Israeli couscous. This versatile grain, with its delicate texture and nutty flavor, combines seamlessly with the warm and aromatic notes of cinnamon, creating a delightful symphony of flavors that will awaken your senses. Whether you're seeking a hearty main course, a delectable side dish, or a satisfying salad, this article will guide you through the art of crafting the perfect cinnamon Israeli couscous dish. From simple and quick recipes to elaborate and impressive culinary creations, you'll find a variety of options to suit your cooking style and taste preferences. So, let's dive into the wonderful world of cinnamon Israeli couscous and unlock the secrets to creating a dish that will leave your taste buds dancing with delight!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING

Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing image

Provided by Bon Appétit Test Kitchen

Categories Side Roast Vegetarian Quick & Easy High Fiber Eggplant Healthy Low Cholesterol Cinnamon Potluck Couscous Cumin Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
2 3/4-pound unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
5 tablespoons extra-virgin olive oil, divided
1 cup Israeli couscous
1 teaspoon cumin seeds
2 tablespoons white balsamic vinegar
3/4 teaspoon ground cinnamon
1/4 cup finely chopped red onion
1/3 cup golden raisins
1/3 cup coarsely chopped fresh cilantro

Steps:

Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

Tips:

Use a large pot or Dutch oven to cook the couscous, as it will expand as it cooks.
Be sure to rinse the couscous thoroughly before cooking to remove any excess starch.
Toast the couscous in a little bit of olive oil or butter before adding the broth or water. This will help to bring out the flavor of the couscous.
Use a variety of vegetables in your couscous dish. Some good options include carrots, celery, onions, peppers, and zucchini.
Add some protein to your couscous dish, such as chicken, beef, or shrimp. This will make it a more complete meal.
Season your couscous dish with salt, pepper, and other spices to taste.
Serve your couscous dish hot or cold, depending on your preference.

Conclusion:

Israeli couscous is a versatile and delicious dish that can be enjoyed in many different ways. It is a good source of fiber and protein, and it can be made with a variety of different ingredients. Whether you are looking for a quick and easy meal or a more elaborate dish, Israeli couscous is a great option.