Best Israeli Couscous With Garam Masala And Pine Nuts Recipes
PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks it 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on 'Zaar, or you can buy it in specialty shops or larger supermarkets.
Provided by Outta Here
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
- Set aside to cool.
- In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
- Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
- Remove from heat and let stand 5 minutes. Fluff with fork.
- Put in serving bowl and sprinkle with toasted pine nuts.
Nutrition Facts : Calories 274.4, Fat 10.4, SaturatedFat 1.3, Sodium 249.1, Carbohydrate 37.2, Fiber 2.8, Sugar 1.3, Protein 7.9
CINNAMON ISRAELI COUSCOUS
Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.
Provided by Lenny
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
- Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g
ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY
Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add pine nuts and stir until golden brown. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
- Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
- Add broth and salt then bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
- Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
- Optional: add the raisins for a savory/sweet taste.
- Season with fresh cracked black pepper to taste.
ISRAELI COUSCOUS WITH GARAM MASALA AND PINE NUTS
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks in 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of...
Provided by Mikekey *
Categories Pasta Sides
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN. Set aside to cool.
- 2. In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
- 3. Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
- 4. Remove from heat and let stand 5 minutes. Fluff with fork.
- 5. Put in serving bowl and sprinkle with toasted pine nuts.
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