I've been craving Israeli couscous lately, but need some ideas for a balanced meal. I used to eat a lot of couscous, but usually plain - the good old carb-on-carb-on-carb college days!
I really enjoy pan-roasted chicken with shallot-vermouth sauce (from Cooks Illustrated) so that would probably work, with some veg added.
And if a recipe involves some sort of creamy tahini-parsley sauce - all the better.
Cheers!
Need some Israeli couscous ideas
Started by
mskerr
, Sep 09 2012 06:48 PM
6 replies to this topic
#2
nikkib
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Posted 10 September 2012 - 12:33 AM
I'd cook a nice piece of fish with it and make the israeli couscous into a sort of tabbouleh with lots of parsley, mint, chopped tomato, onion and lemon juice and tehn serve with tahina over the top of the fish
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#3
LindaK
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Posted 10 September 2012 - 04:37 AM
Whatever the recipe, I always toast the couscous in a dry pan before cooking, it lends a little flavor and color.
I like it as a side with anything off the grilll, particularly lamb or kabobs of any sort.
I like it as a side with anything off the grilll, particularly lamb or kabobs of any sort.
#4
Alex
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Posted 14 September 2012 - 03:00 PM
Pilaf-style: saute chopped onions, then add the couscous to brown a bit, then add the stock and a pinch of salt. Add some finely diced carrots about five minutes before it's done. Garnish with parsley. Serve with lamb burgers or kabobs dressed with a yogurt-tahini-parsley sauce.
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#5
mskerr
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Posted 14 September 2012 - 04:23 PM
I'd cook a nice piece of fish with it and make the israeli couscous into a sort of tabbouleh with lots of parsley, mint, chopped tomato, onion and lemon juice and tehn serve with tahina over the top of the fish
Pilaf-style: saute chopped onions, then add the couscous to brown a bit, then add the stock and a pinch of salt. Add some finely diced carrots about five minutes before it's done. Garnish with parsley. Serve with lamb burgers or kabobs dressed with a yogurt-tahini-parsley sauce.
These both sound delicious, cheers!
#6
rlibkind
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Posted 15 September 2012 - 06:10 PM
With poultry you might want to consider a sweet approach. Just add some dried fruit (raisins, currents, cherries, diced apricots, etc.) to it with your cooking liquid. Pine nuts or chopped walnuts nice addition to this slightly sweet version.
#7
Lior
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Posted 09 October 2012 - 02:42 PM
If this looks good to you, I can translate the recipe-very simple to make
http://www.mako.co.i...6b136d11004.htm
http://www.mako.co.i...6b136d11004.htm
