Pearl Israeli Couscous With Garam Masala And Pine Nuts Recipes

PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS

Steps:

• Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
• Set aside to cool.
• In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
• Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
• Remove from heat and let stand 5 minutes. Fluff with fork.
• Put in serving bowl and sprinkle with toasted pine nuts.

ISRAELI COUSCOUS WITH GARAM MASALA AND PINE NUTS

Steps:

• 1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN. Set aside to cool.
• 2. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
• 3. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
• 4. Remove from heat and let stand 5 minutes. Fluff with fork.
• 5. Put in serving bowl and sprinkle with toasted pine nuts.

SPICED PEARL COUSCOUS WITH PINE NUTS

Steps:

• In a large saucepan, heat oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add couscous; cook and stir 2-3 minutes or until couscous is lightly browned., Add water, salt, cinnamon, curry powder, cumin and coriander; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until liquid is absorbed and couscous is tender. Stir in currants, cilantro, mint and lemon zest; let stand 5 minutes Fluff with a fork. Sprinkle with toasted pine nuts. If desired, serve with lemon wedges.

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.

ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY

Steps:

• Melt 1 tablespoon butter in a large saucepan over medium-low heat.
• Add pine nuts and stir until golden brown. Transfer to a small bowl.
• Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
• Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
• Add broth and salt then bring to a boil.
• Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
• Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
• Optional: add the raisins for a savory/sweet taste.
• Season with fresh cracked black pepper to taste.