Israeli Couscous With Pancetta Spinach Raisins And Lemon Recipes

LEMON ISRAELI COUSCOUS

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
• Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it's too dry, add a few tablespoons more stock or water. Originally published July 14, 2009.

ISRAELI COUSCOUS WITH RAISINS

Steps:

• Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

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.

ISRAELI COUSCOUS WITH MINT AND LEMON

Steps:

• Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
• Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.

ISRAELI COUSCOUS WITH PANCETTA, SPINACH, RAISINS, AND LEMON

Steps:

• In a small bowl, cover the raisins with hot water and set aside to soften. In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until crisp, about 14 minutes, then set aside on a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the fat from the skillet, add the oil, return the skillet to medium-low heat, and heat until the oil shimmers. Add the garlic and cook, stirring occasionally, until light golden and crisp, about 5 minutes, then set aside on a paper towel-lined plate. Add the red pepper flakes and thyme to the skillet and cook, stirring, until fragrant, about 40 seconds. Off the heat, whisk in the lemon juice, ¾ teaspoon salt, and black pepper to taste. Meanwhile, bring 4 quarts of water to a boil in a large pot over high heat. Add 1 tablespoon salt and the couscous, return to a boil, adjust heat to medium, and cook until al dente, about 6 minutes. Drain couscous, transfer it to a very large bowl, add the thyme-lemon dressing, and toss to coat. Drain the raisins and add them and the reserved pancetta, and toss. Add about half the spinach and toss (the spinach will wilt), then repeat with the remaining spinach. Taste and adjust the seasoning, if necessary, sprinkle with the garlic, and serve at once.

LEMON-PISTACHIO ISRAELI COUSCOUS

Steps:

• 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
• 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.

ISRAELI COUSCOUS WITH PANCETTA, SPINACH, RAISINS, AND LEMON

Steps:

• In a small bowl, cover the raisins with hot water and set aside to soften. In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until crisp, about 14 minutes, then set aside on a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the fat from the skillet, add the oil, return the skillet to medium-low heat, and heat until the oil shimmers. Add the garlic and cook, stirring occasionally, until light golden and crisp, about 5 minutes, then set aside on a paper towel-lined plate. Add the red pepper flakes and thyme to the skillet and cook, stirring, until fragrant, about 40 seconds. Off the heat, whisk in the lemon juice, 3/4 teaspoon salt, and black pepper to taste. Meanwhile, bring 4 quarts of water to a boil in a large pot over high heat. Add 1 tablespoon salt and the couscous, return to a boil, adjust heat to medium, and cook until al dente, about 6 minutes. Drain couscous, transfer it to a very large bowl, add the thyme-lemon dressing, and toss to coat. Drain the raisins and add them and the reserved pancetta, and toss. Add about half the spinach and toss (the spinach will wilt), then repeat with the remaining spinach. Taste and adjust the seasoning, if necessary, sprinkle with the garlic, and serve at once.