Best Israeli Couscous With Sweet Potato Recipes

Israeli Couscous With Sweet Potato image

Provided by Maxxr

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
2 shallots, chopped
1 sweet potato, small, peeled and sliced
1/2 teaspoon ground sumac
2 cups israeli couscous
3 cups chicken stock or 3 cups vegetable stock
salt
pepper, freshly ground, to taste

Steps:

Heat oil in medium saucepan over medium heat.
Cook shallots until soft but not browned, about 4 minutes.
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
Add stock, salt and pepper.
Bring to boil. Cover and reduce heat to low.
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
Remove from heat.
Let stand, covered, for 5 minutes.
Fluff with a fork before servings.

Nutrition Facts : Calories 514.7, Fat 12.9, SaturatedFat 2.1, Cholesterol 5.4, Sodium 285.3, Carbohydrate 81.5, Fiber 5.3, Sugar 4.2, Protein 16.3

Israeli Couscous with Diced Sweet Potato and Sumac image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 7

2 shallots, finely chopped
1 tablespoon butter
1/2 cup diced sweet potato
1 cup Israeli couscous
1 3/4 cups chicken stock
1/4 teaspoon ground sumac
Salt and freshly cracked pepper, to taste

Steps:

In a medium saucepan saute shallots in butter until golden, about 3 to 4 minutes. Add the sweet potato and couscous and continue cooking for 2 more minutes or until they are both golden. Add the stock and spices and bring to a boil. Cover and reduce to low heat. Simmer for about 12 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork and serve with lamb.

Sauteed Salmon with Sweet Potato, Papaya Rougaille, and Israeli Couscous image

Provided by Food Network

Categories main-dish

Time 1h17m

Yield 5 servings

Number Of Ingredients 24

1/2 red onion, finely chopped
1/2-inch disk fresh ginger, finely chopped
1 1/2 ripe tomatoes, seeded and chopped
1/2 papaya, or 1/4 cantaloupe and 6 strawberries, finely chopped
1 clove garlic, minced
1/2 bunch green onions (scallions), finely chopped
1/2 lemon or lime, juiced
1/2 tablespoon red wine vinegar
1/8 cup olive oil
Salt
1/2 pinch Spanish saffron
8 1/2 ounces Israeli couscous
1 large sweet potato, diced and cooked in salted water
1/2 zucchini, diced and cooked in salted water
1/2 large roasted red pepper, peeled, seeded and cut into small dice
1 1/2 ounces butter
3 shiitake mushrooms
1 clove garlic, chopped
1/2 small onion, chopped
1/2 teaspoon cumin powder
Five 5 1/4-ounce salmon fillets
1/8 cup olive oil
Salt and freshly ground black pepper
Fried spaghetti, for garnish

Steps:

To make the rougaille: Combine the onions, ginger, tomatoes, papaya, garlic, and green onions. Add lemon or lime juice, red wine vinegar, 1/8 cup olive oil, salt, and pepper. Mix this up 2 to 3 hours before serving, and let stand, covered, but not in the refrigerator.
Preheat the oven to 350 degrees F.
To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color. Bring to a boil, add the couscous and cook for about 2 minutes. Wash the couscous with cold water and drain well. Drain the sweet potato and zucchini and add to the couscous. Stir in the red pepper.
Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin. When the mushrooms are soft, add the mixture to the couscous. Place the couscous in a baking dish and keep warm in the oven.
Season salmon with salt and pepper. Heat the olive oil in a pan and saute the salmon fillets for 1 minute per side for medium rare. Serve the salmon on a bed of couscous. Heap the rougaille over salmon. Garnish with lengths of fried spaghetti, so that they are reaching up from the salmon.