Israeli Pearl Couscous Recipes

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ISRAELI COUSCOUS AND CHEESE

Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 25m

Yield 4

Number Of Ingredients 9



Israeli Couscous and Cheese image

Steps:

  • Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
  • Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
  • Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
  • Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 31.4 g, Cholesterol 71.5 mg, Fat 20.7 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 12.7 g, Sodium 783.8 mg, Sugar 1.1 g

2 teaspoons butter
1 cup pearl (Israeli) couscous
2 cups chicken broth
½ cup heavy cream
¼ cup diced pimientos
1 pinch cayenne pepper, or more to taste
3 ounces shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives
salt and freshly ground black pepper to taste

ISRAELI (PEARL) COUSCOUS

I travel to Philadelphia quite frequently and stay in the downtown area...which I love. I enjoy going to DiBruno Brothers for all of their wonderful fresh foods! I discovered their Israeli Couscous and decided to try to make it myself. Here it is! The Israeli Couscous is actually a pasta that is small and round like little pearls. We love this and enjoy it a lot in the summer with grilled fish or grilled chicken.

Provided by Sky Hostess

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Israeli (Pearl) Couscous image

Steps:

  • Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
  • Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
  • I toast my almonds in a dry pan on the stove top just until fragrant.

Nutrition Facts : Calories 272.6, Fat 8.4, SaturatedFat 0.7, Sodium 328.1, Carbohydrate 42.2, Fiber 4.4, Sugar 5.4, Protein 7.8

1 cup israeli couscous
1 1/4 cups water
1 tablespoon canola oil
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup almonds, toasted (slices or slivers)
1/4 cup dried cranberries
1/4 cup red pepper, diced
1/4 cup dried apricot, cut into quarters
basil (whichever you prefer) or cilantro leaf (whichever you prefer)

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