Citrus Infused Israeli Couscous With Mint Recipes

Steps:

• Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
• Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.

Steps:

• For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!

Steps:

• Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
• Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Steps:

• Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
• Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.

Steps:

• Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
• Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.