INSTANT POT® HERBED ISRAELI COUSCOUS
This couscous is a lovely side dish, or can be the base to a main meal. It's also fast to make using the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
- Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 44.1 g, Cholesterol 9.5 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 508.6 mg, Sugar 0.4 g
RAINBOW BELL PEPPER COUSCOUS
This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
- Transfer to a platter or large bowl and serve with lemon wedges for squeezing.
ROASTED RED PEPPERS WITH HERBED ISRAELI COUSCOUS
Steps:
- Preheat oven to 415 F. Couscous: Place chicken stock in a medium saucepan and bring to a boil over moderate/ high heat. Once boiling, add couscous and stir to combine. Return to boil, remove from heat and allow standing, covered for 20-25 minutes. Fluff with fork and allow cooling. Add cooled couscous to a large mixing bowl and season with salt and pepper. Add paprika, shallots, basil, raisins, almonds and shitake mushrooms and mix to combine. Add lemon juice and then olive oil and toss to coat. Peppers: Place cleaned peppers open-side up in a greased baking tray. Spoon prepared couscous mixture to fill each pepper, pressing mixture down into cavity with spoon. Bake for 20-25 minutes on centre rack, or until peppers are lightly browned on outside. Remove from oven and place 1 tbsp crumbled feta on top of each pepper. Return to oven until cheese begins to melt. Serve warm or at room temperature.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
COUSCOUS WITH RED PEPPERS
Steps:
- Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
- Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
- Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams
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- Bring water to a boil in a medium saucepan and stir in salt. Add couscous and return water to a boil, cover and reduce to a simmer. Simmer couscous for approximately 10 minutes. Remove pan from heat and let sit for 5 minutes while still covered. Drain any excess water that might remain in the pan and pour couscous into a large mixing bowl.
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- When the peppers are ready, stir the herbs into the couscous and spread over a serving plate. Top with the peppers and drizzle with any juices from the roasting tin.
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