Toasting Israeli Couscous for a Nutty Kick
Roasted Israeli Couscous Medley with Dates, Almonds, Cinnamon, and Parsley
Want to ramp up the flavors in your Israeli couscous dish? Toasting it is the way to go! In this delightful pilaf recipe, the toasted couscous harmonizes perfectly with the sweetness of dates, the crunch of almonds, the warmth of cinnamon, and the freshness of parsley. Pair it up with our Spicy Yogurt Chicken Kebabs for a genuine feast!
- Servings: 4
- Difficulty: A breeze
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients (9)
- Olive oil
- Half of a yellow onion, chopped finely
- A pinch of salt
- 1 cup of Israeli couscous
- 1.5 cups of vegetable, chicken, or water
- 3-4 Medjool dates, pitted and finely chopped
- 1/2 tsp ground cinnamon
- 1/2 cup roasted and salted almonds, chopped
- 1/4 cup fresh flat-leaf parsley leaves, chopped
Let's get cooking!
- In a saucepan over medium-high heat, warm 2 tablespoons of oil, then slip in the onion and a sprinkle of salt. Cook it up, stirring, until the onion starts to soften, then toss in the couscous. Stir around until the couscous starts to turn golden and smells toasted, around 4-5 minutes.
- Add the stock, dates, cinnamon, and a generous pinch of salt, then bring it to a boil. Lower the heat, cover, and simmer for 13 minutes, or until the couscous is tender.
- Transfer the couscous to a serving bowl and mix in the almonds and parsley. Serve immediately!
Pro Tips
For a Moroccan twist, transform the leftover couscous into a Chickpea Tagine, or whip up a Mediterranean Salad alongside it. Or, top it off with a generous serving of Roasted Eggplant with Tahini Sauce. Pairing this warm and nutty pilot with a variety of side dishes creates a well-rounded and scrumptious meal!
Moroccan Chickpea Tagine
Ingredients:- 2 cups chickpeas- 1 large onion, chopped- 2 cloves garlic, minced- 1 tablespoon grated ginger- 1 teaspoon ras el hanout- 1 teaspoon cumin- 1 can diced tomatoes- 1 cup vegetable broth- Salt and pepper to taste- Fresh cilantro for garnish
Instructions:1. Sauté the onion, garlic, and ginger.2. Add the spices, chickpeas, tomatoes, and broth.3. Simmer until thickened.4. Serve with couscous.
Mediterranean Salad
Ingredients:- 2 cups mixed greens- 1 cup crumbled feta- 1 cup sliced olives- 1/2 cup sliced red onion- 1/4 cup chopped fresh mint- 1/4 cup lemon vinaigrette
Instructions:1. Combine the greens, feta, olives, and onion.2. Sprinkle with mint.3. Drizzle with lemon vinaigrette.
Roasted Eggplant with Tahini Sauce
Ingredients:- 2 large eggplants, sliced- 1/2 cup tahini paste- 1/4 cup lemon juice- 2 cloves garlic, minced- Salt and pepper to taste- Olive oil for brushing
Instructions:1. Roast the eggplant slices until they're tender.2. Blend the tahini, lemon juice, and garlic.3. Serve the eggplant with tahini sauce.
- The toasted Israeli couscous, along with the sweetness of dates and the crunch of roasted almonds, makes for a delightful and nutty couscous dish that pairs well with the Spicy Yogurt Chicken Kebabs.
- The uncategorized Moroccan Chickpea Tagine can transform leftover couscous into a flavorful dish by combining chickpeas, onion, garlic, ginger, spices, tomatoes, and broth.
- For a refreshing side, the Mediterranean Salad, which consists of mixed greens, crumbled feta, olives, red onion, fresh mint, and lemon vinaigrette, complements the warm flavors of the Israeli couscous dish.
- To complete the meal, top the Israeli couscous with a generous serving of Roasted Eggplant with Tahini Sauce, made from sliced eggplant, tahini paste, lemon juice, minced garlic, salt, pepper, and olive oil for brushing.
