Best Couscous Pilaf Recipes

ISRAELI COUSCOUS PILAF

Steps:

• Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
• Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

EASY COUSCOUS PILAF

Steps:

• In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
• Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

CURRY COUSCOUS AND QUINOA PILAF (VEGETARIAN)

Steps:

• Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
• Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.
• Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.
• Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

SALMON WITH COUSCOUS PILAF

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.
• Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
• Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

COUSCOUS PILAF

Steps:

• Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
• Bring to a boil; add carrots and onion.
• Cover and reduce heat to low.
• Boil 15 minutes or until carrots are done.
• Add salt, pepper, and couscous.
• Cook, uncovered, 1 minute.
• Add butter.
• Cook and stir 2 minutes.
• Cover and let stand 10 minutes.
• Stir and serve.

COUSCOUS PILAF

Steps:

• Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
• Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
• Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
• Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.

COUSCOUS AND BULGUR PILAF

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
• Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
• Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.

BAKED SALMON WITH COUSCOUS PILAF

Steps:

• Preheat oven to 450 degrees F.
• Slice the carrots lengthwise and then in 1/8 inch diagonal sections.
• In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water.
• Place the salmon fillets on top of this mixture and season generously with more salt and pepper.
• Cover the pan with a piece of aluminum foil.
• Bake for 30-35 minutes, or until fish is opaque.
• Transfer fish to plates.
• Fluff couscous with a fork and place next to salmon on plates.
• Serve with lemon wedges.

SPICED COUSCOUS AND TURKEY PILAF

Steps:

• Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.

MOROCCAN COUSCOUS PILAF

Steps:

• Place squash in a vegetable steaming basket over boiling water.
• Cover and steam until tender, about 5 minutes.
• Set aside.
• Spray a large saucepan with cooking spray and set the pan over medium heat.
• Add bell peppers and onions and cook, stirring, for 3 minutes.
• Add all seasonings/spices and stir to coat the vegetables.
• Add couscous and cook for 2 minutes.
• Remove the pan from the heat.
• Add boiling water to the pan.
• Cover and set aside for 7 minutes to steam.
• Fluff gently with a fork and add steamed squash, chickpeas and parsley.
• Toss to mix, serve warm.

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• 1. In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• 2. Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• 3. Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• 4. * Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions. To avoid bacteria contamination, discard any remaining preserve mixture from bowl used for brushing the chicken
• 5. Nutritional Information Nutrition Information: 1 Serving (1 Serving) * Calories 410 o (Calories from Fat 40), * Total Fat 4g o (Saturated Fat 1g, * Cholesterol 70mg; * Sodium 360mg; * Total Carbohydrate 63g o (Dietary Fiber 3g, o Sugars 21g), * Protein 31g;

HERBED COUSCOUS PILAF

Steps:

• Saute' carrots and onion in olive oil in a saucepan until tender, about 10 minutes.
• Add chicken broth and herbs and bring to a boil.
• Stir in couscous, peas, and seasoning packet from couscous. Omit the packet if using plain couscous.
• Remove from heat and let stand 5 minutes.
• Fluff with a fork and serve.

GLAZED CHICKEN OVER COUSCOUS PILAF

Steps:

• Place peas, water, salt and ginger in 1-quart saucepan. Heat to boiling over high heat; reduce heat to medium-­low. Cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
• Set oven control to broil. Mix orange juice, preserves and mustard in small bowl. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping.
• Place chicken on rack in broiler pan; brush with about half of remaining orange juice glaze.
• Broil with tops about 4 inches from heat 8 to 10 minutes, turning and brushing with glaze after 5 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining glaze.
• Stir pilaf lightly with fork; divide evenly onto plates. Top with chicken; drizzle with reserved orange juice mixture.

BAKED COUSCOUS PILAF

Steps:

• Preheat oven to 450 degrees Farenheit.
• Mix together all ingredients in baking dish.
• Cover.
• Bake for 25-30 minutes or until carrots are done through.

COUSCOUS PILAF WITH SHALLOTS, GARLIC AND ALMONDS

Steps:

• Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.
• Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Mix in water, broth and salt; stir briefly to combine; then cover and remove pan from heat.
• Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice and zest. Season to taste and serve.

MOROCCAN COUSCOUS PILAF RECIPE - OLIVIA'S CUISINE

Steps:

• Preheat oven to 350 degrees F.
• Place the almonds on a shallow baking pan and bake until lightly brown, about 5 minutes. Reserve.
• Heat the butter on a large skillet, over medium high heat. Once melted, add the onion and garlic, and sauté until softened, about 2 minutes.
• Add the broth, salt and pepper, and bring to a boil. Remove the pan from the stove and add the couscous all at once. Cover and let it sit for 10 minutes.
• Fluff the couscous with a fork. Taste for seasoning and adjust salt and pepper as needed. Then, add the parsley, almonds and raisins, stirring to combine.
• Garnish with more parsley, if desired, and serve!

SESAME TURKEY CUTLETS WITH ISRAELI COUSCOUS PILAF RECIPE - (4.3/5)

Steps:

• In a 3-quart saucepan, heat 2 Tbs. of the oil over medium-high heat. Add the couscous and cook, stirring constantly, until deep golden, 5 to 7 minutes. Add the chicken broth, bring to a boil, lower the heat to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat and keep covered. Meanwhile, combine the breadcrumbs, sesame seeds, 1/2 tsp. of the paprika, the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Put the flour in a third shallow bowl and stir in 1/4 tsp. salt and the remaining 1/4 tsp. paprika. Dredge each cutlet in the flour, then the egg, and then the breadcrumbs. Transfer to a baking sheet or platter. Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add two of the cutlets and cook, flipping once with tongs, until golden and crisp, about 3 minutes total. Transfer the cutlets to a paper-towellined plate. Heat the remaining 3 Tbs. oil in the skillet until shimmering hot and cook the remaining cutlets in the same manner. Uncover the couscous and stir in the feta, parsley, onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the cutlets with the couscous and lemon wedges. nutrition information (per serving): Calories (kcal): 860; Fat (g): 40; Fat Calories (kcal): 350; Saturated Fat (g): 9; Protein (g): 50; Monounsaturated Fat (g): 15; Carbohydrates (g): 76; Polyunsaturated Fat (g): 14; Sodium (mg): 910; Cholesterol (mg): 165; Fiber (g): 5;

COUSCOUS PILAF WITH SAUTEED MUSHROOMS

Steps:

• In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
• In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
• Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and chicken broth, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
• Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
• Garnish with fresh parsley and serve warm.