Best Herbed Israeli Couscous Recipes

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INSTANT POT® HERBED ISRAELI COUSCOUS



Instant Pot® Herbed Israeli Couscous image

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

1 tablespoon salted butter
1 ¼ cups chicken broth
8 ounces pearl (Israeli) couscous
1 teaspoon Greek seasoning (such as Cavender's®), divided
1 teaspoon Tuscan herb olive oil
1 tablespoon basil leaves, cut in thin strips
2 teaspoons minced fresh parsley
1 teaspoon minced fresh rosemary

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

HERBED ISRAELI COUSCOUS



Herbed Israeli Couscous image

From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.

Provided by Lakerdog2

Categories     Grains

Time 20m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 cups israeli couscous
4 cups chicken broth or 4 cups vegetable broth
1/4 cup fresh parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon rosemary, chopped
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
  • Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
  • Add the herbs and lemon juice. Season with salt and pepper.

Nutrition Facts : Calories 216.7, Fat 4.4, SaturatedFat 0.7, Sodium 670, Carbohydrate 35, Fiber 2.4, Sugar 0.6, Protein 8.2

ROASTED RED PEPPERS WITH HERBED ISRAELI COUSCOUS



ROASTED RED PEPPERS WITH HERBED ISRAELI COUSCOUS image

Categories     Pepper     Bake     Vegetarian

Yield makes 4 servings

Number Of Ingredients 13

4 small/ medium ripe but firm red peppers, tops cut off and seeds and membranes removed.
1 C uncooked Israeli couscous.
1 ½ C chicken stock (home made preferable)
1C Shitake mushrooms, chopped
½ C Basil leaves, shredded
2 tbsp Olive oil
Freshly ground black pepper and salt, to taste.
½ tsp paprika
½ C Shallots, finely chopped
1/3 C Golden raisins
½ C Almonds roasted and chopped
½ C lemon juice
4 tbsp Greek feta.

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.

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