Best 3 Israeli Couscous With Celery Scallions And Cranberries Recipes
Israeli couscous, also known as pearl couscous, is a type of pasta made from semolina flour. It is larger than traditional couscous and has a slightly chewy texture. It can be used in a variety of dishes, including salads, soups, and stews. In this article, we will explore a delicious recipe for Israeli couscous with celery, scallions, and cranberries. This colorful and flavorful dish is perfect for a light lunch or dinner. The combination of sweet and savory ingredients creates a unique and satisfying meal that is sure to please everyone at the table.
Here are our top 3 tried and tested recipes!
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
ISRAELI COUSCOUS AND CRANBERRY SALAD
This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.
Provided by Kiwi Kathy
Categories Grains
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
- Drain in a colander, but do not rinse. Leave to cool.
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- Spritz with lemon juice and adjust with salt to taste.
ISRAELI COUSCOUS WITH DRIED CRANBERRIES AND TOASTED ALMONDS
Steps:
- Gather the ingredients.
- Place the couscous in a dry sauté pan over medium heat and cook for 3 to 4 minutes, shaking the pan occasionally, until the couscous is lightly toasted.
- Place the couscous in a saucepan, add 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to low and cover the pan. Cook for 8 to 9 minutes or until all the water has been absorbed and spoon it into a bowl.
- While the couscous is cooking, toast the almonds in the sauté pan over medium heat for 4 to 5 minutes or until they are lightly browned. Add to the couscous.
- Stir in the cranberries and scallions, distributing them evenly.
- Mix the olive oil, vinegar, and orange peel in a small bowl and pour over the couscous.
- Toss the ingredients and season to taste with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 157 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 77 mg, Sugar 7 g, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
Tips:
- Use high-quality couscous. Look for Israeli couscous made with whole wheat or semolina flour. It should be a light golden color and have a slightly nutty flavor.
- Toast the couscous before cooking. This will help to bring out its flavor and give it a slightly crunchy texture.
- Use a flavorful broth. Vegetable or chicken broth are both good options. You can also add some herbs or spices to the broth for extra flavor.
- Don't overcook the couscous. It should be cooked through, but still have a slight bite to it.
- Add your favorite vegetables, fruits, and nuts. This recipe is a great way to use up leftover vegetables or fruits. You can also add some nuts for a crunchy texture.
- Serve the couscous warm or cold. It's delicious either way.
Conclusion:
Israeli couscous is a versatile and delicious grain that can be used in a variety of dishes. It's a good source of fiber and protein, and it's also relatively easy to cook. This recipe for Israeli couscous with celery, scallions, and cranberries is a great way to enjoy this grain. It's flavorful, healthy, and easy to make.
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