Best Orange Israeli Couscous With Snow Peas Recipes

ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS

Steps:

• Preheat oven to 350°F.
• Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
• Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
• Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
• Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
• Add the chicken stock and return to boil.
• Immediately add the couscous. Cover skillet tightly and remove from heat.
• Keep skillet covered 5 minutes or until liquid is absorbed.
• Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
• Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
• Season with salt and pepper to taste, if necessary.
• Transfer the couscous to a platter and place the chicken breasts on top.
• Serve with warm pita bread, tzatziki and imported olives.

ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY

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.