TOASTED ISRAELI COUSCOUS RECIPE | CLAIRE ROBINSON | FOO…
Provided by Claire Robinson
Categories side-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 7
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 SALAD WITH SMOKED PAPRIKA RECIPE | GIAD…
Provided by Giada De Laurentiis
Categories side-dish
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
- For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
- Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Nutrition Facts : Calories 353, FatContent 23 grams, SaturatedFatContent 5 grams, CholesterolContent 17 milligrams, SodiumContent 796 milligrams, CarbohydrateContent 33 grams, FiberContent 7 grams, ProteinContent 9 grams, SugarContent 2 grams
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