Israeli Couscous With Diced Sweet Potato And Sumac Recipes

ISRAELI COUSCOUS WITH SWEET POTATO

Steps:

• Heat oil in medium saucepan over medium heat.
• Cook shallots until soft but not browned, about 4 minutes.
• Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
• Add stock, salt and pepper.
• Bring to boil. Cover and reduce heat to low.
• Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
• Remove from heat.
• Let stand, covered, for 5 minutes.
• Fluff with a fork before servings.

ISRAELI COUSCOUS

Steps:

• Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
• Serve hot or at room temperature.

SAUTEED SALMON WITH SWEET POTATO, PAPAYA ROUGAILLE, AND ISRAELI COUSCOUS

Steps:

• To make the rougaille: Combine the onions, ginger, tomatoes, papaya, garlic, and green onions. Add lemon or lime juice, red wine vinegar, 1/8 cup olive oil, salt, and pepper. Mix this up 2 to 3 hours before serving, and let stand, covered, but not in the refrigerator.
• Preheat the oven to 350 degrees F.
• To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color. Bring to a boil, add the couscous and cook for about 2 minutes. Wash the couscous with cold water and drain well. Drain the sweet potato and zucchini and add to the couscous. Stir in the red pepper.
• Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin. When the mushrooms are soft, add the mixture to the couscous. Place the couscous in a baking dish and keep warm in the oven.
• Season salmon with salt and pepper. Heat the olive oil in a pan and saute the salmon fillets for 1 minute per side for medium rare. Serve the salmon on a bed of couscous. Heap the rougaille over salmon. Garnish with lengths of fried spaghetti, so that they are reaching up from the salmon.