Parsley Couscous Recipes

ISRAELI COUSCOUS WITH PARSLEY AND SHALLOTS

Steps:

• In a medium pot of boiling salted water, cook couscous until al dente, according to package instructions. Drain, and transfer to a bowl.
• Meanwhile, in a medium skillet, heat oil over medium-high. Add shallots; season with salt and pepper. Cook, stirring frequently, until browned, 3 to 5 minutes. Add to bowl with couscous. Add parsley and lemon juice, and toss. Season with salt and pepper.

LEMON AND PARSLEY COUSCOUS

Steps:

• Place the water and stock powder in a saucepan and bring to the boil.
• Remove from the heat.
• Stir in the couscous using a fork, then cover the pan and stand for 2 minutes.
• Add the butter, parsley and lemon rind.
• Stir with a fork until well combined and serve.

TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
• Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

COUSCOUS WITH CELERY, PARSLEY AND RED-WINE VINEGAR

Steps:

• In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.
• Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with oil and vinegar, then stir until well mixed. Season to taste with salt and pepper. Let sit 5 minutes, taste and adjust seasoning once more before serving.