Best Israeli Couscous With Cranberries Walnuts And Sunflower Seeds Recipes

Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Israeli Couscous and Cranberry Salad image

Provided by Kiwi Kathy

Categories Grains

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 cup israeli couscous
2 cups vegetable stock
4 tablespoons olive oil, divided
2 cups dried cranberries
1 cup pine nuts
1/2 cup spring onion, white parts only, chopped
1/2 red onion, medium sized and finely chopped
1/2 cup cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
salt

Steps:

Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander, but do not rinse. Leave to cool.
Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
Spritz with lemon juice and adjust with salt to taste.

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

Israeli Couscous with Celery, Scallions and Cranberries image

Provided by Anne Burrell

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 bay leaves
2 cloves garlic, 1 smashed and the other finely chopped
1 blood orange, zested in wide strips
Kosher salt
1 cup Israeli couscous
1/2 cup dried cranberries
1/4 cup champagne vinegar
3 scallions, greens sliced and whites sliced thinly on the bias
2 ribs celery, sliced thinly on the bias
1/2 bunch fresh parsley, finely chopped
Big fat finishing oil

Steps:

Fill a medium saucepan with water. Add the bay leaves, smashed garlic and zest. Salt the water generously and bring it to a boil over medium-high heat. When boiling, add the couscous. Cook until cooked through, 7 to 8 minutes, and then drain. Discard the bay leaves, garlic and zest.
Meanwhile, in a large bowl, toss together the chopped garlic, cranberries, vinegar, scallion whites and celery. Season with salt and let sit for 20 minutes to soften.
Stir in the couscous, parsley and scallion greens. Drizzle with oil. Taste and re-season. Serve warm or at room temperature.