Jeweled Israeli Couscous

Recipe from Candy Elzey for a Lakes book club

Recipe link: https://www.finecooking.com/recipe/jeweled-israeli-couscous

Ingredients
 
3 Tbs. olive oil
2/3 cup Israeli couscous
1/4 cup finely chopped shallot (from about 1 large shallot)
1-1/3 cups chicken broth
3/4 tsp. kosher salt
2 Tbs. golden raisins
1/3 packed cup fresh mint leaves, coarsely chopped (or parsley or cilantro)
1/4 cup pomegranate arils
3 Tbs. toasted salted pistachios, coarsely chopped
1-1/2 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
 
Preparation
 
In a small saucepan with a lid, heat 2 Tbs. of the oil over medium heat until shimmering. Add the couscous and shallot, and cook, stirring occasionally, until the shallot is tender and the couscous is lightly toasted, 3 to 4 minutes. Add the broth and salt, stir to combine, and bring to a boil. Cover, leaving the lid ajar, reduce the heat to low, and cook until the liquid is absorbed, about 12 minutes.
 
Remove the pot from the heat, stir in the raisins, cover, and let stand 5 minutes. Transfer the couscous to a serving bowl and let cool to room temperature. When the couscous has cooled, stir in the mint, pomegranate arils, pistachios, zest, and juice. Stir in the remaining 1 Tbs. oil, and serve.

Candy’s Notes: Exchanged chopped dates for raisins. Doubled the recipe.

Curried Couscous

 

Recipe from Monica Pileggi

This is a recipe that I’ve made quite a few times and it’s always a hit. I adapted the recipe from: https://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe-1951578
 

My changes are in [ ].

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water [I use low sodium chicken broth. You can use vegetable broth too]
[I added 1/4 t of salt to the water]
 
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt [Too much in my opinion! I only used 1/2 teaspoon]
1 teaspoon freshly ground black pepper
[I added a pinch of sugar]
 
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins [I used dried cranberries]
1/4 cup blanched, sliced almonds [Or more]
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion
[I added a can (15.5 oz) drained garbanzo beans]
 
Place the couscous in a medium bowl. Melt the butter in the boiling water [add the salt before boiling the water] and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
 
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. [I doubled the yogurt dressing, as the couscous soaked up the dressing and was a little on the dry side].
 
Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste.
 
Serve at room temperature.
 
My Comments:
 
1.5 cups of couscous makes a huge portion, even for a dinner party of 14 people. Now I just use 1 cup of couscous but keep the same measurements (along with doubling the dressing.
 
You can be creative and add whatever vegetables, dried fruits, diced grilled chicken, etc., that you like. It’s really a versatile recipe.