Best Curried Israeli Couscous Recipes

Curried Israeli Couscous image

Provided by FrackFamily5 CA->CT

Time 20m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
¼ cup minced onion
2 cubes vegetable bouillon
1 teaspoon yellow curry powder
½ teaspoon oregano
2 cups pearl (Israeli) couscous
2 ½ cups water

Steps:

Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

Nutrition Facts : Calories 174 calories, Carbohydrate 29.7 g, Fat 3.7 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 0.4 g

Curried Israeli Couscous With Dried Cranberries image

Provided by Papagayita

Categories < 30 Mins

Time 30m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 14

2 cups israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, broken into pieces
2 green onions, minced
3 tablespoons canola oil
2 tablespoons white wine vinegar
1 orange, zest of (optional)
2 tablespoons orange juice
1 teaspoon turmeric
1 teaspoon dried tarragon
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (or to taste)
2 1/2 cups water

Steps:

Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.

Nutrition Facts : Calories 630.1, Fat 30.9, SaturatedFat 2.6, Sodium 15.9, Carbohydrate 76.3, Fiber 8.7, Sugar 2.9, Protein 14.1

Curried Carrot Soup with Israeli Couscous image

Provided by Martha Stewart

Number Of Ingredients 11

3 cups homemade or low-sodium store-bought chicken stock
12 ounces Sugarsnax or other carrots, peeled and cut into 1/2-inch cubes (reserve peels and trimmings)
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped shallot
1 tablespoon curry powder
Coarse salt
3/4 cup Israeli (pearl) couscous
1 1/2 cups fresh or store-bought carrot juice
Fresh cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

Heat stock, carrot peels, and carrot trimmings in a medium saucepan over low heat 15 minutes. Pour stock through a fine sieve into a bowl; discard solids.
Heat 2 tablespoons butter and the oil in a medium saucepan over medium-high heat. Add shallot and carrots; cook until slightly softened, about 5 minutes.
Stir in curry powder; cook 30 seconds. Add stock; bring to a boil. Reduce heat to medium-low; simmer until carrots are tender, about 10 minutes. Season with salt. Remove from heat; let cool slightly.
Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan. Add couscous and 1/2 teaspoon salt. Cover; return to a boil. Reduce heat to low; cook 6 minutes. Remove from heat; let stand 5 minutes.
Working in small batches, process soup in a food processor until smooth. Transfer to a clean saucepan. Add carrot juice. Heat over medium-low heat until warm (do not let boil). Season with salt.
Melt remaining 2 tablespoons butter in a medium saute pan over low heat. Stir in couscous to coat; cook just until warmed through. Divide couscous among serving bowls; ladle in soup. Garnish with cilantro. Serve with limes.

CURRIED ISRAELI COUSCOUS image

Yield 6 people

Number Of Ingredients 18

Dressing
2 tbsp Madras curry paste
1 clove garlic, minced
1/4 cup fresh lime juice
2 tbsp honey
1/3 cup olive oil
Salad
2 cups water
1/3 cup Israeli couscous
3 cups cauliflower florets, halved (about 1/2 a head)
2 small Italian eggplants, cut into 1/2-inch-thick slices
3 tbsp vegetable or canola oil for brushing and grilling
250 grams halloumi cheese, cut into 6 slices
1 19-oz. can of chickpeas, drained and rinsed (about 2 cups)
1/2 cup dried apricots, quartered
2 cups baby spinach
2 tbsp fresh parsley, chopped
Sea salt to taste

Steps:

Combine dressing ingredients in a small bowl and set aside. Heat grill to medium-high. In a medium saucepan on the stovetop, bring 2 cups of water to a boil. Add couscous, lower heat to medium and cook for 10 minutes or until tender. Remove from heat. Let couscous cool, then fluff with a fork and set aside. Brush cauliflower and eggplant with oil and grill until tender and lightly charred (about 6 to 8 minutes per side). During the last 4 minutes, grill the halloumi for 2 minutes per side. Once the cauliflower and eggplant are cool, coarsely chop them and place them in a large mixing bowl along with the couscous, chickpeas, apricots, spinach and dressing. Toss until well-mixed. Stir in parsley and sea salt.