ISRAELI COUSCOUS, BEAN AND TOMATO SALAD
Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.
Provided by Martha Rose Shulman
Categories salads and dressings, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams
ISRAELI COUSCOUS WITH TOMATOES
Israeli couscous with tomatoes is an amazing side dish full of flavor. Toasted pearl couscous is tossed with a burst tomato sauce and finished with a squeeze of lime for a delightful tang. Yum!
Provided by Platings and Pairings
Categories Pasta
Number Of Ingredients 7
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.
Nutrition Facts : Calories 448 kcal, Carbohydrate 73 g, Protein 13 g, Fat 12 g, SaturatedFat 2 g, Sodium 833 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
ISRAELI COUSCOUS AND TOMATO SALAD
Categories Salad Cheese Pasta Side Kid-Friendly Quick & Easy Dinner Lunch Spring Summer Healthy Bon Appétit Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook 1 cup Israeli couscous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. Meanwhile, prepare Grilled Tomatoes (see recipe). Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5-8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous; season with salt and pepper. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.
PEARL COUSCOUS WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.
ISRAELI COUSCOUS WITH CHUNKY TOMATO SAUCE
Posted for Zaar World Tour 2005. Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean. Have not made this yet.
Provided by Kumquat the Cats fr
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
- Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
- Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
- Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
- Roughly chop tomatoes and add to saucepan with their juice.
- Add basil, thyme and red pepper flakes.
- Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
- Season sauce with salt and pepper and pour over couscous. Serve immediately.
Nutrition Facts : Calories 227.3, Fat 2.2, SaturatedFat 0.3, Sodium 17.2, Carbohydrate 45, Fiber 5.4, Sugar 6.4, Protein 8.1
PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Provided by Martha Rose Shulman
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
- In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
- Add couscous to the pan along with slivered basil, stir together, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams
EASY TOMATO SOUP WITH ISRAELI COUSCOUS - CROCK-POT
Israeli or pearl couscous makes this the best tomato soup you've had - it soaks up the soup and is delicious, without any butter or cream! Israeli couscous is found in most grocery stores, but orzo may be substituted. Adapted from Fresh From the Vegetarian Slow Cooker.
Provided by FLKeysJen
Categories Grains
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 259.8, Fat 4, SaturatedFat 0.6, Sodium 462.4, Carbohydrate 49.7, Fiber 5.5, Sugar 9, Protein 7.6
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- Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add couscous and reduce heat to a simmer.
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