SUMMER GARDEN COUSCOUS SALAD
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.
Nutrition Facts :
COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS
This couscous recipe is quite different from the norm because instead of boiling or steaming the couscous you just feed it from ray with a really tasty dressing. This means it keeps a slight bite which I think is mote interesting for salad.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
- Mix together all the ingredients
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
- Season with salt and pepper.
- Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
- Preheat the grill.
- Remove the vegetables from the marinade and grill the vegetables until just cooked through.
- Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
- Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
- Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
- Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
- Serve at room temperature.
10-MINUTE SALMON, COUSCOUS AND SUMMER ZUCCHINI NOODLE SALAD
This recipe is sponsored by Target. When the dog days of summer arrive, here's a quick and easy solution for getting dinner on the table in no time, without heating up your stove--or the house.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.
- For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
- For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe.html?oc=linkback
COUSCOUS WITH YELLOW SUMMER SQUASH
Make and share this Couscous With Yellow Summer Squash recipe from Food.com.
Provided by Outta Here
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a saucepan with a tight fitting lid.
- Add the onion, garlic, salt and pepper.
- Cook, stirring, until onions are softened. Stir in the squash.
- Add the chicken broth and bring to a boil.
- Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes.
- Add the cilantro (or parsley) and blend well with a fork.
- Serve.
Nutrition Facts : Calories 239.8, Fat 7, SaturatedFat 2.5, Cholesterol 7.6, Sodium 53.8, Carbohydrate 36.6, Fiber 2.6, Sugar 1, Protein 7.5
SUMMER COUSCOUS SALAD
Steps:
- Cook the pearl couscous according to the package instructions and set aside.
- Preheat the oven broiler.
- Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.
- Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.
- Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.
QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES
This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.
Provided by Chrissy Gaynor
Categories Salad Grains Quinoa Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
- Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
- Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
- Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 50.3 g, Cholesterol 18.9 mg, Fat 20.9 g, Fiber 3.8 g, Protein 11.6 g, SaturatedFat 5.2 g, Sodium 369.7 mg, Sugar 2 g
TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES
Can be used as a vegetarian main course or make-ahead side dish. Yummy. Got this recipe from the "Celebrate the Rain" Jr. League cookbook. Prep time does not include 2 hours marinading time and depends on whether you roast or grill the vegetables - grilling takes about 10 minutes and roasting about 40 minutes. Use orzo pasta if you can't find Israeli couscous (regular couscous isn't great with it). I made it with orzo and it was fabulous. I used cold leftovers in a tortilla wrap with cream cheese and that was absolutely great as well.
Provided by PBF6095
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
- To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
- Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
- Let the vegetables cool.
- Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
- While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
- In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
- Add enough stock to cover the couscous by one inch.
- Bring to a boil. Cook about 10 minutes until al dente.
- Drain couscous and let cool to room temperature.
- Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.
SUMMER COUSCOUS SALAD
Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
- Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
- If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.
Nutrition Facts : Calories 721 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.86 milligram of sodium
ISRAELI COUSCOUS WITH MIXED SUMMER VEGETABLES
This is the best use for Israeli couscous that I've found. Make a delicious vegetable stew, then cook the couscous in the stew. If you are making this ahead, wait until half an hour before you wish to serve, reheat the stew and then cook the couscous in the stew. Otherwise it will soak up too much of the broth overnight.
Provided by Martha Rose Shulman
Time 2h30m
Yield 8 generous servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down the middle, down to but not through the skin. Line a baking sheet with foil or parchment, brush with olive oil and place the eggplant on it, cut side down. Roast 15 to 20 minutes, until the skin is beginning to wrinkle. Remove from the heat and allow the eggplant to cool until you can handle it, then cut into 1-inch pieces.
- Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in all of the vegetables, the tomato paste, and 2 to 2 1/2 quarts water, enough to cover the vegetables by a good inch. Add salt to taste, the bouquet garni and the chickpeas, bring to a gentle boil, reduce the heat, cover and simmer 30 minutes, until the vegetables are tender and the broth is fragrant. Taste and adjust seasonings. If serving the next day, remove from the heat and allow to cool, then refrigerate overnight. Bring back to a simmer about 30 minutes before serving.
- Gradually add the Israeli couscous to the simmering stew, stirring all the while. Stir for a minute or two to make sure the couscous doesn't clump together. Simmer over low heat for 15 to 20 minutes, until the couscous is tender. Add freshly ground pepper, taste and adjust salt. Stir in the herbs shortly before serving.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1436 milligrams, Sugar 9 grams
BAKED COUSCOUS WITH SUMMER SQUASH
Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.
Provided by WiGal
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
- Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
- Combine cheeses; set aside.
- Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
- Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
- Top with remaining cheese mixture.
- Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Number Of Ingredients 0
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 182
GRILLED STRIPED BASS WITH SUMMER VEGETABLES AND COUSCOUS VINAIGRETTE
Categories Tomato Low Fat Bass Corn Green Bean Summer Grill/Barbecue Couscous Self
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- For vegetables and couscous: Preheat oven to 400°F. Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin. Season with salt and pepper and place in baking pan, cut sides down; bake for 30 minutes or until eggplant is browned and cooked through. Remove and let sit until cool enough to handle. Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl. While eggplant is cooking, bring a large pot of salted water to a boil and set up an ice bath by combining 5 cups ice cubes and 7 cups cold water in a large bowl. Blanch green beans in boiling water until bright green, about 3 minutes; remove with a slotted spoon and cool in the ice bath at least 1 minute (until cool in center). Repeat with wax beans. Cook corn for 15 seconds, then cool 1 minute in ice bath. Drain and blot dry all vegetables. Add tomatoes and toss together gently. Season to taste with salt and pepper. Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil. Season to taste with salt and pepper.
- For fish: Preheat grill or broiler. Brush fish on both sides with remaining oil. Season skin side with salt and pepper. Starting with skin side down, grill or broil fish 4 minutes. Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
- To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish. Serve hot.
PORK TENDERLOIN WITH SUMMER-SQUASH COUSCOUS
Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper.
- Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.
SUMMER COUSCOUS SALAD
An absolutely fantastic summer salad. Nice on its own, but also lovely with a piece of barbecued meat. Recipe source is a small booklet called 'Simple Summer Food' that came along with the June addition (06) of the British 'Good Food' magazine. Although this is not a traditional Middle Eastern recipe, I included it to my African recipes for the Zaar World Tour, as it includes couscous and chickpeas and the whole dish certainly tastes Mediterranean.
Provided by tigerduck
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
- Mix dressing ingredients together.
- Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
- Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes.
- If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.
SUMMER COUSCOUS
This is a couscous recipe packed with fresh summer veggies. It goes really well with grilled salmon to make a light and flavorful meal.
Provided by jmn
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
- Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 16.2 g, Cholesterol 0.6 mg, Fat 7.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 128.6 mg, Sugar 0.9 g
SUMMER VEGETABLE COUSCOUS WITH SPICY PESTO
Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It's a little complicated to put together, but both the vegetable stew and the couscous can be made in advance, even a day ahead, without suffering. (And if you are short on time, you can skip Step 1 - cooking the dried chickpeas - and use 2 cups canned chickpeas instead.) In season, look for other varieties of sweet peppers besides conventional bell peppers, and colorful tomatoes and onions as well. Even though the directions on most packaged couscous claim it can be cooked in less than 10 minutes, taking the time to steam it further makes it lighter and more digestible.
Provided by David Tanis
Categories soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Prepare the chickpeas for the stew: Put chickpeas in a medium saucepan and cover with water. Add onion stuck with cloves, bay leaf, cinnamon stick and carrot. Bring to a boil, then reduce heat and gently simmer for 45 minutes or so, until tender. Add 1/2 teaspoon salt and let chickpeas cool in their broth. May be cooked a day or 2 ahead. Alternatively, use 2 cups canned chickpeas.
- Make the couscous: Melt butter in large saucepan over medium heat. Add corn kernels and season generously with salt and pepper, then sauté, stirring, for a minute or so. Add couscous, cinnamon, saffron (if using), turmeric and 3 cups water, bring to a boil, then lower heat and simmer for 1 minute, stirring. Put the lid on and turn off heat. Leave for 10 to 15 minutes, then fluff. Taste and adjust salt, then keep warm. Or, for lighter, more tender couscous grains, follow step 3 (optional).
- Spread warm couscous on a baking sheet to let cool to room temperature, then rake with fingers to remove clumps. Sprinkle with 1/2 cup cold water. Then place couscous in top compartment of a steamer and put water in bottom compartment. To steam, bring water to a boil, then reduce heat but leave at a rapid simmer. Steam for 15 minutes, covered. Keep warm.
- Make the stew: Heat olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add red onion and cook, stirring, for 5 minutes, until somewhat softened. Add garlic, tomato paste, pimentón, red pepper flakes, cumin and coriander and stir to coat.
- Add sweet peppers, zucchini and tomatoes and season generously with salt. Add cooked chickpeas and 3 cups chickpea cooking liquid or water. Stir to combine, bring to a simmer and cover. Simmer for 10 minutes, then add okra, cover again and cook for 5 minutes more, until all vegetables are soft. Check seasoning of broth and adjust if necessary.
- Meanwhile, make the pesto: Put cilantro, serrano chile, garlic, cumin, olive oil and salt in a food processor and pulse to a rough purée. Transfer to a small serving bowl. To keep green color, add lime juice just before serving.
- To serve, ladle stew (with plenty of broth) into large wide bowls or deep plates. Nestle a large spoonful of couscous on the side. Pass the spicy pesto separately, telling everyone to add pesto to taste.
ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sautéed soft-shell crabs-both recipes from chef Alfred Portale-for a delicious summer meal your whole family will enjoy.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 14
Steps:
- Preheat a grill pan over medium heat. Season zucchini, squash, eggplant, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.
- Place zucchini and squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place eggplant on grill pan and cook, turning once, until nicely caramelized and tender, about 4 minutes per side; transfer to plate with zucchini and squash. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with zucchini, squash, and eggplant.
- Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.
- Cut all vegetables into bite-size pieces; set aside.
- Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add couscous and cook until al dente, 7 to 8 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.
- In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.
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