Israeli Couscous With Black Bean And Tomato Recipes

ISRAELI COUSCOUS WITH TOMATOES

Steps:

• Heat 2 Tablespoons olive oil in a large saucepan over medium-high heat. Once hot, add couscous and toast until fragrant, 5-6 minutes. Add 2 ½ cups chicken stock and a pinch of salt. Cover and simmer for 10 minutes.
• To a large skillet, add 1 Tablespoon olive oil and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
• Add remaining chicken broth (1 cup) and fish sauce. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is slightly thickened but still brothy, 3-5 minutes.
• Off heat, stir in cooked couscous and lime juice and season with salt and pepper. Let sit a few minutes to allow broth to absorb. Season with additional salt and pepper and serve.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

ISRAELI COUSCOUS, BEAN AND TOMATO SALAD

Steps:

• In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
• Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
• Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

ISRAELI COUSCOUS WITH BLACK BEAN AND TOMATO

Steps:

• Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Preheat 2 tablespoons olive oil in a medium saucepan over medium heat. Add couscous and cook for 2-3 minutes or until lightly golden, stirring occasionally. Add cumin and cinnamon and stir to coat. Add boiling water and return to a boil. Cover pan and cook until couscous is tender and water is absorbed, 10-12 minutes (refer to package directions for exact cooking times). Add couscous to dressing and toss until coated, then stir in remaining ingredients and salt and pepper to taste.

EASY TOMATO SOUP WITH ISRAELI COUSCOUS - CROCK-POT

Steps:

• Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
• Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
• To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
• Cover the pot and remove from heat.
• Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
• Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
• Fluff the couscous well, breaking up any chunks.
• Add to the bowl with the vegetables and mix well.
• Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.