nd dried apricot. **For most recipes that call for preserved lemon
y recipe for Michael's Israeli Tahina Sauce (http://www.geniuskitchen
he tomatoes.
Meanwhile, cook Israeli couscous according to package directions
o a boil. Add the Israeli couscous, cover and reduce heat
istachios and serve.
For Israeli Couscous: Heat 2 cups of
ottomed saucepan.
Add the Israeli couscous and stir about 1
Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
Set aside to cool.
In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
Remove from heat and let stand 5 minutes. Fluff with fork.
Put in serving bowl and sprinkle with toasted pine nuts.
Put the couscous in a bowl and add the boiling water.
Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
Add the couscous to the bowl, along with the bell pepper, jalapenos, scallions and mint. In a bowl, whisk together the lime juice, ...
Combine pomegranate molasses, brown sugar, 2 tbsp vinegar, 1 tbsp oil, garlic, dried mint and 1/4 cup water in a large bowl. Season to taste. Add lamb and toss to coat. Cover and chill for 1 hour, or overnight.
To make the salad, bring couscous and 2 cups water to a boil. Reduce heat to low and cook, covered, for 20 mins, or until tender. Drain.
Meanwhile, toss zucchini in 1 tbsp oil. Heat a grill pan over medium heat. Cook zucchini for 2 mins per side, or until browned. Transfer to a large bowl along with couscous, almonds, fresh mint, ...
Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
Add chicken broth and salt if using. Close the cover and set for regular cycle.
Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.
Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent.
Add the Israeli couscous and saute until lightly toasted in color.
Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer.
Add cumin, chopped cashews and pepper to taste.
Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone.
Remove from heat and stir in fresh thyme and oregano before serving.
season with pepper and salt before serving.
o a boil.
Add Israeli couscous and return to a
Preheat a large heavy bottomed skillet over medium-low heat.
Place the garlic and oil in the pan and saute for 1 minute.
Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
Add broth and lime zest.
Raise the heat and bring to a boil.
Once the mixture is boiling, lower the heat again to as low as possible and cover.
In about 10 minutes, most of ...
Bring broth and 4 cups water to a boil in saucepan. Reduce heat to low.
Heat 1 Tbs. oil in large saucepan over medium heat. Add mushrooms and poblano, and saute 5 minutes, or until mushrooms have released their juices. Transfer to plate, and set aside.
Heat remaining 1 Tbs. oil in same pan over medium heat. Add shallots, and saute 2 minutes, or until soft.
Add carrot, and saute 3 minutes more. Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
Stir 1/4 cup broth mixture into couscous mixture. Reduce ...
In a saucepan over medium high, heat oil. Stir in couscous, cinnamon, salt and pepper. Cook, stirring occasionally until lightly browned, 3-4 minutes.
Stir in lime and orange juices and deglaze pan, stirring up all the browned bits on the bottom.
Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10-12 minutes.
Stir in parsley, pine nuts and salt and pepper to taste.
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, ...
Cook the couscous according to package directions. Set aside to cool for a bit.
Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.
Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.
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, ...
Bring water(or broth) to a boil.
Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
Whisk together honey, lime juice, olive oil and combine with couscous mixture.
Season with additional salt and pepper. Enjoy!