Rachael Rays Cheesy Pearl Couscous Recipes

RACHAEL RAY'S CHEESY PEARL COUSCOUS

Steps:

• In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes. Transfer to a paper lined plated to drain. Reserve 1 tablespoon of the bacon fat in the skillet and set aside.
• In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain. NOTE-Be sure the holes in your colander are smaller than the couscous to avoid having them all go through and down the drain!
• Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid is absorbed, about 2 minutes.
• Season with the salt and pepper to taste. Stir in the butter, grated cheese, and bacon. Serve and enjoy immediately.

VEGETABLE COUSCOUS

Steps:

• Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

ORANGE AND ALMOND COUSCOUS

Steps:

• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
• TIDBIT: Slice zested oranges and serve them after dinner.

RACHAEL RAY'S CHEESY "SMASHED" CAULIFLOWER

Steps:

• Pour broth into a deep pot.
• Trim leaves and core off head of cauliflower.
• Place head of cauliflower in broth and drizzle with the olive oil.
• Cover and bring to a boil.
• Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
• Uncover and mash cauliflower w/potato masher.
• Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
• When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.

CHEESY BACON PEARL COUSCOUS

Steps:

• Chop the bacon into bite-sized pieces and fry until crisp in a large saucepan. Once bacon is cooked through, remove bacon with a slotted spoon and set aside to drain.
• Add the onion to the pan and saute until softened and translucent. Add the garlic, saute one minute more, then add the chicken stock and salt.
• Bring the stock to a simmer and add the couscous.
• Simmer, while stirring frequently, 10 minutes (or until couscous is cooked to your liking). Remove the pan from the heat.
• Add the Montery Jack cheese and stir to combine. Once the cheese is melted, add the bacon, stir once more, and serve.

PEARL COUSCOUS TAGINE

Steps:

• 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
• 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
• 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.