Best 4 Toasted Israeli Couscous With Pine Nuts And Parsley Recipes
When it comes to satisfying your taste buds with a delightful and versatile dish, toasted Israeli couscous with pine nuts and parsley emerges as an exceptional culinary creation. This exquisite dish, characterized by its nutty flavor and vibrant colors, invites you on a tantalizing journey of textures and aromas. Whether you're seeking a delectable side dish to complement grilled meats or a hearty vegetarian main course, toasted Israeli couscous fits the bill perfectly. Its ease of preparation makes it an ideal choice for busy weeknights, while its rich flavors cater to discerning palates. As you embark on this culinary adventure, you'll discover the harmonious blend of toasted couscous, toasted pine nuts, and aromatic parsley, all coming together in perfect harmony.
Here are our top 4 tried and tested recipes!
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY
Steps:
- Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
- Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.
TOASTED ISRAELI COUSCOUS
Steps:
- Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
- Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY
Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add pine nuts and stir until golden brown. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
- Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
- Add broth and salt then bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
- Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
- Optional: add the raisins for a savory/sweet taste.
- Season with fresh cracked black pepper to taste.
Tips:
- Use a large skillet or Dutch oven to toast the couscous. This will help to ensure that the couscous is evenly toasted and prevent it from burning.
- Toast the couscous over medium heat, stirring constantly. This will help to prevent the couscous from burning and will also help to bring out its nutty flavor.
- Once the couscous is toasted, remove it from the heat and transfer it to a bowl. This will help to stop the cooking process and prevent the couscous from becoming overcooked.
- Add the remaining ingredients to the bowl with the couscous and stir to combine. This will help to evenly distribute the flavors and ensure that the couscous is well-seasoned.
- Serve the couscous immediately or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Toasted Israeli couscous is a versatile and delicious side dish that can be served with a variety of main courses. It is also a great way to use up leftover couscous. With its nutty flavor and fluffy texture, toasted Israeli couscous is sure to be a hit at your next meal.
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