Israeli couscous with Brussels sprouts is a delightful dish that combines the nutty flavor of couscous with the slightly bitter and earthy notes of Brussels sprouts. This flavorful and nutritious dish is perfect for a weeknight meal or a special occasion. With its vibrant colors and textures, it's sure to impress your guests. Brussels sprouts are a cruciferous vegetable that is packed with vitamins, minerals, and antioxidants. They have a slightly bitter flavor that can be balanced out by roasting or sautéing them. Israeli couscous is a type of pasta that is made from semolina flour. It has a slightly chewy texture and a nutty flavor. When cooked, it absorbs the flavors of the other ingredients in the dish, making it a versatile ingredient. The combination of Israeli couscous and Brussels sprouts creates a dish that is both delicious and healthy.
Here are our top 6 tried and tested recipes!
ISRAELI COUSCOUS WITH BRUSSELS SPROUTS
Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook faster than whole sprouts and have a more delicate flavor. To separate them, trim the ends of the vegetables, and peel off as many leaves as you can.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl.
- Meanwhile, heat 1 tablespoon oil in a medium high-sided skillet over high heat. Cook brussels sprouts leaves until tender and lightly browned, 2 to 3 minutes. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper.
- Stir brussels sprouts leaves into couscous. Stir in remaining tablespoon oil; season with salt and pepper. Serve warm or at room temperature.
WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE
Provided by Bobby Flay
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
- Preheat a grill to medium-high heat.
- Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
- Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.
ISRAELI COUSCOUS
Steps:
- Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
- Serve hot or at room temperature.
ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS
This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.
Provided by WiGal
Categories Turkish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
- Add broth and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of broth should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the broth should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
ISRAELI COUSCOUS WITH MINT AND LEMON
A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.
ISRAELI MOROCCAN COUSCOUS
The vegetables can be cubed, but will take longer to cook.
Provided by Cigall Daboosh Goldman
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
- Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
- Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
- Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g
Tips:
- For the best flavor, use fresh Brussels sprouts.
- Trim the Brussels sprouts by removing the tough outer leaves and the stem end.
- To make the couscous, use a 1:2 ratio of couscous to water. Bring the water to a boil, then add the couscous and stir. Cover the pot and remove it from the heat. Let it sit for 5 minutes, then fluff the couscous with a fork.
- To make the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- To assemble the salad, combine the couscous, Brussels sprouts, cranberries, almonds, and dressing. Toss to coat.
- Serve the salad immediately or chill it for later.
Conclusion:
This Israeli couscous salad with Brussels sprouts is a healthy and delicious side dish or main course. It's packed with flavor and nutrients, and it's easy to make. The combination of couscous, Brussels sprouts, cranberries, almonds, and dressing is simply irresistible. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed!
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