Best 4 Mediterranean Israeli Couscous Recipes
Couscous is a North African dish made from steamed semolina grains, and it is a staple food in many Mediterranean countries, including Israel. Israeli couscous is a type of couscous that is made from larger pearls than traditional couscous, and it has a slightly nutty flavor. It is a versatile ingredient that can be used in a variety of dishes, from salads to soups to main courses. Israeli couscous is a healthy and delicious option for a meal, and it is a great way to add some Mediterranean flair to your cooking.
Check out the recipes below so you can choose the best recipe for yourself!
MEDITERRANEAN SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
- In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
- Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
MEDITERRANEAN SALAD WITH ISRAELI COUSCOUS
I was craving a non-mayo-based pasta salad with tons of veggies, so I kinda made this one up by combining a few other recipes I found. I've been on a big Israeli couscous kick lately, but this could probably be made with bowties or pretty much any pasta. Also, it would be great with any combination of veggies! Cook time doesn't include time to cook couscous.
Provided by AshS6013
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the couscous according to package directions. Set aside to cool for a bit.
- Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.
Nutrition Facts : Calories 611.4, Fat 20.5, SaturatedFat 10.1, Cholesterol 53.5, Sodium 781, Carbohydrate 84.4, Fiber 8, Sugar 5.2, Protein 22.6
ISRAELI COUSCOUS SALAD
Steps:
- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
- In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
- When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g
MEDITERRANEAN COUSCOUS SALAD
This Mediterranean couscous salad is inspired by the flavors of Sicily - with lemon, fresh mint and basil, it's full of bright flavor.
Provided by Giada De Laurentiis
Categories pasta pasta salad Salad side Side Dish
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
- In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
- Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Nutrition Facts : ServingSize 6, Calories 449
Tips:
- Use high-quality couscous. Look for couscous made with whole-wheat flour or semolina flour. These types of couscous have a higher nutritional value and a more complex flavor than white couscous.
- Toast the couscous before cooking it. This will help to bring out the nutty flavor of the couscous and give it a slightly crispy texture.
- Use a flavorful broth to cook the couscous. This will help to infuse the couscous with flavor. You can use chicken broth, vegetable broth, or even fish broth.
- Add vegetables to the couscous. Vegetables will add flavor, color, and nutrients to the dish. Some good vegetables to add to couscous include tomatoes, onions, peppers, carrots, and zucchini.
- Add protein to the couscous. Protein will help to make the dish more filling and satisfying. Some good protein sources to add to couscous include chicken, beef, lamb, fish, and shrimp.
- Season the couscous to taste. You can use a variety of seasonings to flavor the couscous, such as salt, pepper, cumin, coriander, and paprika.
- Serve the couscous hot or cold. Couscous can be served as a main course or a side dish. It can also be used in salads or soups.
Conclusion:
Israeli couscous is a versatile and delicious grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins and minerals. Couscous is also a relatively quick and easy grain to cook, making it a great option for busy weeknights. With its nutty flavor and slightly crispy texture, Israeli couscous is a surefire hit with the whole family.
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