Israeli Couscous Pilaf Recipes

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SHRIMP AND SCALLOP STEW



Shrimp and Scallop Stew image

This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 15

2 large leeks, white and light green parts only, washed
2 tablespoons olive oil
2 teaspoons chopped garlic (about 3 cloves)
1 teaspoon finely chopped seeded jalapeno pepper
1 medium carrot, peeled and cut into 1/4-inch dice
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 cups chopped tomatoes (canned or in cartons), with juice
1 cup dry white wine
3/4 pound medium shrimp, shelled and deveined, tail section left on
3/4 pound sea scallops or large bay scallops, muscle removed
3 tablespoons fresh coarsely chopped cilantro leaves
Israeli Couscous Pilaf

Steps:

  • Slice leeks in half lengthwise, and cut into 1/2-inch dice.
  • In a stockpot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil, and lower heat to medium; cook 5 minutes.
  • Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.

EASY COUSCOUS PILAF



Easy Couscous Pilaf image

Carrot, celery, and onion infuse this couscous with loads of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 7

1 tablespoon olive oil
1 small carrot
1 small celery stalk
1 small onion
Coarse salt and pepper
1 cup water
1 cup couscous

Steps:

  • In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
  • Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g

ISRAELI COUSCOUS PILAF



Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
  • Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

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