Best Israeli Couscous With Brussels Sprouts Recipes

Israeli Couscous with Brussels Sprouts image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

1 1/2 cups water
Coarse salt and freshly ground pepper
1 1/4 cup Israeli or pearl couscous
2 tablespoons extra-virgin olive oil
4 cups brussels sprouts leaves (from 8 ounces brussels sprouts)
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

Steps:

Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl.
Meanwhile, heat 1 tablespoon oil in a medium high-sided skillet over high heat. Cook brussels sprouts leaves until tender and lightly browned, 2 to 3 minutes. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper.
Stir brussels sprouts leaves into couscous. Stir in remaining tablespoon oil; season with salt and pepper. Serve warm or at room temperature.

Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette image

Provided by Bobby Flay

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3/4 cup olive oil
1 Japanese eggplant, halved lengthwise
1 yellow squash, sliced 1/4-inch thick lengthwise
1 red bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 zucchini, sliced 1/4-inch thick lengthwise
2 cups Israeli couscous
1 pint grape or cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
2 tablespoons fresh oregano leaves
1 pound fresh mozzarella, finely diced
1/4 cup fresh parsley leaves

Steps:

Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
Preheat a grill to medium-high heat.
Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

Israeli Couscous image

Provided by Anne Burrell

Categories side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 cups Israeli couscous
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/2 cup sliced almonds, toasted
1 cup chicken stock
1 cup pomegranate seeds
1/2 cup dried apricots, cut into 1/2-inch dice
4 scallions, white and green parts, cut thin on the bias

Steps:

Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
Serve hot or at room temperature.

Veggies with Israeli Couscous image

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 medium-sized zucchini, cut into 1/2-inch pieces
2 tablespoons minced garlic
1/2 cup vegetable broth (canned or bouillon)
6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces
Salt, to taste
Freshly ground black pepper, to taste
1 cup cooked Israeli couscous*
1 cup coarsely torn fresh basil leaves
1/4 cup chopped parsley

Steps:

1. Place the oil in a large saucepan. Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.
2. Add the couscous, basil, and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.