Guess what? You can easily elevate the taste of ordinary couscous (which served plain can be just a tad boring) to the next level with the simple addition of these colorful “mix-in’s .”
This snap-to-prepare dish adds lots of pizazz to your weeknight “sides” and will look gorgeous on your company dinner table or Easter buffet.
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Not only does this dish travel well, its festive colors, delicious flavors and pleasing textures create a lovely harmony between eye-popping, tasty, chewy and crunchy. ENJOY !
Jeweled Israeli Couscous
Yield: 4 to 6 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Prepare and assemble couscous ingredients. In a cup, combine orange or lemon juice and olive oil.
In a large sauté pan, heat 2 teaspoons olive oil over medium setting until hot. Sauté butternut squash for about 5 minutes until softened.
Reduce heat to medium-low. Toss in couscous, pistachios, pumpkin seeds, parsley and/or mint, pomegranate seeds and chickpeas.
Stir in orange or lemon juice, olive oil plus salt and pepper to taste. Continue to stir for a few minutes, just until heated through. Taste; add more salt and pepper if needed.
Serve warm. Or to serve chilled, cover and refrigerate for about 4 hours. May also be served at room temperature .
Jeweled Israeli Couscous
Yield: 4 to 6 servings
Ingredients
- 2 teaspoons olive oil
Couscous Ingredients
- 4 cups cooked Israeli couscous regular or whole wheat-also called pearl or “grande”
- 1 1/2 cups small cubes or diced butternut squash
- 2 tablespoons toasted chopped pistachios
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons chopped fresh parsley or mint or 1 tablespoon each
- 2 tablespoons pomegranate seeds
- 1/2 cup canned chickpeas roasted adds a nice crunch!
- Juice of 1 medium orange or large lemon
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
Instructions
- Prepare and assemble couscous ingredients.
- In a cup, combine orange or lemon juice and olive oil.
- In a large sauté pan, heat olive oil over medium setting until hot. Sauté butternut squash for about 5 minutes until softened.
- Reduce heat to medium-low. Toss in couscous, pistachios, pumpkin seeds, parsley and/or mint, pomegranate seeds and chickpeas.
- Stir in orange or lemon juice, olive oil plus salt and pepper to taste.
- Continue to stir for a few minutes, just until heated through. Taste; add more salt and pepper if needed.
- Serve warm. Or to serve chilled, cover and refrigerate for about 4 hours. May also be served at room temperature.
Notes
Notes
What is Israeli couscous? A larger grain than traditional couscous which can also be called Israeli or “grande.” This versatile tiny pasta can be found in most local supermarkets as well as natural and specialty stores such as Whole Foods. Brands to look for are Marrakech Express, Bob’s Red Mill, Casbah and Trader Joe’s.
Pairs beautifully with …
Coming to the Blog: Roasted Honey-Dijon Salmon with Fresh Herbs
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Linda Shapiro, Meal Planning Maven
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