Israeli Couscous Recipes

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Portobello Mushroom Israeli Couscous with Truffle Goat Cheese Recipe

Potatoes, rice or pasta typically serve as the starch in our daily meals, but when it's time for a change I turn to Israeli couscous. Like all starches, it's a versatile foundation upon which you can build any combination of flavors.

In this recipe, I cooked Israeli couscous with Portobello mushrooms, basil tomato sauce, arugula and truffle-flavored goat cheese. It can be served as a side dish, or as a main course for vegetarians. Either way, its looks will catch your eye and the taste won't disappoint. 


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Eggplant Israeli Couscous with Pistachio Pesto Recipe

I don't often cook with toasted Israeli couscous. It's not because it's complicated to prepare, it's just that it's not a very common ingredient to find at the market. I personally like it because it can simply be boiled and serve as a side dish. I flavored it with puréed Japanese eggplant and a bright, sweet and tasty pistachio pesto.

I served the warm, green Israeli couscous with veal scallopini, which was absolutely delicious. There was some extra pistachio pesto, which I stored in the freezer for future use. I don't know what I'm going to cook it with, but I can tell it will be scrumptious!


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Israeli Couscous Risotto with Roasted Bell Peppers  Recipe

Risotto is a traditional dish made with rice cooked in broth to a creamy consistency. Usually, I add rice-shaped pasta (such as orzo or melon-seed pasta) which add more creaminess to the risotto. The problem was that today I unfortunately had no Arborio or Carnaroli rice in my pantry. I experimented with the only starchy ingredient I found in the kitchen; Israeli couscous. Israeli couscous is a small-grained toasted pasta.

I flavored it with roasted bell peppers. It's not very traditional but I found the starchiness of the couscous worked well. Surprisingly, the new version of risotto was very popular among the children in my house. I'm definitely going to make this dish again, maybe with other flavorings.


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Moghrabieh with Root Vegetables (Lebanese Couscous) Recipe

Moghrabieh, like rice or pasta, is a palette upon which many flavors can be layered. I love the combination of couscous and beluga lentils, and to this I added cumin, butternut squash, mint, onion, turnip and red chiles. It's a healthy and delicious meal that hits the spot on a cold day.

In Paris, where I grew up, there is a large population of North Africans, so I was familiar with the tiny variety of couscous. My first introduction to the larger Lebanese variety was when I visited Las Vegas a few years ago. My husband ordered a plate of moghrabieh with lentils and vegetables. He fell in love with it, and so did I. I've been cooking with it ever since.


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Israeli Couscous and Lentil Salad with Roasted Red Bell Pepper Gelee Recipe

I think Israeli couscous and lentils are a great combination. Lentils are often eaten with rice, and couscous is really just a grain shaped semolina pasta, so it's a perfect replacement.  

I added a roasted red bell pepper gelée for texture and flavor. It is basically a red bell pepper and walnut caviar, un caviar de poivrons aux noix in French, that I mixed with a little agar so it would hold its shape when I stack the layer of lentils, bell pepper and israeli couscous in a circle cutter for a nice appealing presentation.


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