Best Israeli Couscous Pilaf Recipes

ISRAELI COUSCOUS PILAF

Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

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.

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

Sesame Turkey Cutlets with Israeli Couscous Pilaf Recipe - (4.3/5) image

Provided by gvcathy

Number Of Ingredients 15

Ingredients

1/2 cup vegetable oil
1-1/2 cups Israeli couscous
2 cups lower-salt chicken broth
1 cup fine, dry breadcrumbs
1 Tbs. sesame seeds
3/4 tsp. paprika
1/4 tsp. cayenne
Kosher salt and freshly ground black pepper
2 large eggs
2-1/4 oz. (1/2 cup) all-purpose flour
4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)
4 oz. feta, crumbled (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped red onion
4 lemon wedges

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;