How to make Israeli Couscous and Kale Salad #couscousrecipe #israelicouscous
Ingredients
½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
3 tablespoons fresh lime juice (from 1½ limes)
1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
½ small onion, finely chopped (about ½ cup)
2 small garlic cloves, minced (about 1 teaspoon)
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon sweet or mild paprika
1 cup whole wheat Israeli couscous
½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
4 scallions, white and green parts thinly sliced (about 1 cup)
¼ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
2 tablespoons raisins or currants
2 tablespoons toasted pine nuts
sea salt and freshly ground black pepper
Instructions
In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.
In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, until the liquid has been absorbed and the couscous is al dente, 5 to 10 minutes. Add 1 to 2 tablespoons water toward the end of cooking if the liquid is absorbed and the couscous starts to stick to the pan. Transfer to a large bowl and let cool.
Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.
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Inspired by North African couscous, is this easy Israeli couscous pasta salad comes together quickly, is nutritious, and full of history. Make it for lunch, dinner, a picnic, a bqq, literally whenever you want.
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Moroccan Seared Pork Tenderloin with Red Grape Couscous
Recipe at:
Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous. The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
TURKISH IÇ PILAV RECIPE (No Liver Version) - Sweet Pilaf With Currants& Pine nuts
TURKISH IÇ PILAV RECIPE (No Liver Version) - Sweet Pilaf With Currants& Pine nuts
Music: Santa Lucia - Traditional Neapolitan Song
Piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you my version of 'iç pilav', is often used as stuffing or served with chicken/turkey especially for the New Year's Eve. It is so easy to make, tastes amazing and sweet because of the spices used. You can also expand this dish by adding chicken liver, sautéed together with the onion.
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INGREDIENTS
2 cup rice
4 cup chicken stock (or water)
4 real tablespoonful butter
3 real tablespoonful currants
2 real tablespoonful pine nuts
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp sugar
Salt & black pepper
Olive oil
DIRECTIONS
In a pan, toast the pine nuts for 3-4 minutes over medium heat, stirring constantly, then transfer into a bowl.
Add 2-3 tbsp olive oil into the pan.
Add the cinnamon and allspice, and cook for 1-2 minutes, stirring constantly.
Add rinsed rice and mix well.
Add the butter, if using chicken stock, you can add 2 tbsp butter,
instead of 4.
Add rinsed currants and toasted pine nuts, mix.
Add 1 tsp or to taste salt, black pepper to taste and 1/2 tsp sugar.
Keep stirring gently, until the butter melts.
Add chicken stock (or water) and bring to a boil, over medium high heat, stirring occasionally.
Then reduce the heat to the lowest possible setting.
Cover and cook for 14-15 minutes, or until all of the water is absorbed.
Check for doneness, turn off the heat.
Cover with paper towels then the lid and let rest for about 15 minutes.
Mix gently, then serve hot.
READY :) Thank You For Watching!
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Best Mediterranean Pearl Couscous Salad | The Mediterranean Dish
This Mediterranean pearl couscous salad recipe is loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need.
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For our Greek extra virgin olive oil, go here:
Serve this Mediterranean couscous salad with your favorite Mediterranean entree like my easy skillet lemon chicken. Find the video here:
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The FOODCOMMANDER is not willing to make nice. In his cooking show, he will bluntly tell you what's good and bad, right or wrong. Follow his command and you will eat like a chef!
Episode 11: Morrocan Couscous Taboulé