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Israeli Couscous With Lemon, Mint, Peas, Feta, And Pickled Shall

n large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons

Pistachio-Crusted Moroccan Rack Of Lamb With Israeli Couscous

oom temperature while preparing the couscous.
Rinse cilantro, parsley,

Healthy Grilled Chicken With Creamy Israeli Couscous

reasts and allow to marinade for at least four hours.

Israeli Couscous Salad With Roasted Cherry Tomatoes

Roast in 400 degree oven for 20 minutes or until you

Israeli Couscous And Cranberry Salad

ottomed saucepan.
Add the Israeli couscous and stir about 1 minute

Lamb Skewers With Zucchini And Israeli Couscous Salad

b>for 1 hour, or overnight.
To make the salad, bring couscous

Israeli Couscous With Sweet Potato

Heat oil in medium saucepan over medium heat.
Cook shallots until soft but not browned, about 4 minutes.
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
Add stock, salt and pepper.
Bring to boil. Cover and reduce heat to low.
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
Remove from heat.
Let stand, covered, for 5 minutes.
Fluff with a fork before servings.

Israeli Couscous With Pistachios And Apricots

an and saute for 1 minute.
Add the couscous, raise the

Israeli Couscous (Rice Cooker)

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.

Israeli Couscous With Mint And Lemon

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.

Israeli Couscous Pepper Salad

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!

Israeli Couscous, Tomato And Mozzarella Salad

Halve cherry tomatoes.
In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
Cook couscous according to directions.
Rinse Couscous with cold water until cool.
Toss Couscous and Basil with tomato and mozzarella mixture.
Garnish with whole basil leaves serve.

Mediterranean Salad With Israeli Couscous

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.

Israeli Couscous Salad

In a small jar or cruet, combine dressing ingredients. Cover. Shake well. Set aside.
Boil couscous in water for 5 to 7 minutes until just tender. Drain. Rinse with cold water.
In serving bowl, mix couscous with corn, pepper and onion.
Pour dressing over couscous mixture. Mix well.

Israeli Couscous With Pine Nuts And Fresh Parsley

nd saute until golden. Add couscous, cinnamon stick and bay leaf

Pearl (Israeli) Couscous With Garam Masala And Pine Nuts

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.

Couscous With Cashews And ....

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.

Confetti Corn Couscous Salad

if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
if using israeli couscous, steam or boil for 13 minutes, remove from heat.
if boiling, drain.
in a huge bowl add couscous, corn, and the rest of the salad ingredients.
mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
serve at room temperature.

Za'Atar Chicken With Orange Israeli Couscous

oil.
Immediately add the couscous. Cover skillet tightly and remove

Israeli Couscous Salad

alt it.
Cook the couscous, stirring occasionally, until tender but

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