#israeli couscous

[punkbakerchristine]

it’s soup-making season!

after making it a couple of times, tweaking it and researching, i decided to write it down.

it’s like a cross between koufteh and the ancient israelite lentil stew, made with the pearls and za’atar mix and cooked low and slow. i also added chicken to give it more depth.

all spices can be adjusted accordingly and it can very easily be made vegan, too: just omit the chicken and use veggie or mushroom stock 🇮🇱

halve and dice the onion. trim and peel the carrots and slice into 1/2” thick medallions. trim and slice the scallions: separate the white part from the green. wash the bay leaf.

pour a small dollop of olive oil into a pot over medium heat. sweat the carrots, onion, and white scallions for 4-5 minutes. season with salt and pepper.

meanwhile, dice the chicken (if you’re using bone-in thighs, you might want to do this beforehand). once veggies are tender, add the chicken and cook for 5-6 minutes until cooked.

pour in half of the water (2 cups) and the stock. drop in the bay leaf and season with salt. bring to a boil, then turn down the heat to low. cover and simmer for 10 minutes.

add the rest of the water, followed by the rice and the couscous. keep simmering for about 10-15 minutes.

(***you might have to add more water as the lentils need it, about a cup and a half, give or take). add lentils followed by the spices. simmer for 15-20 minutes or until the water is mostly absorbed and evaporated, and the rice, couscous, and lentils are all tender.

serve with green onions sprinkled on top and a slice of flatbread or challah on the side 🍲

notes:

you can use chicken stock but beef stock has more flavor, imo. as does mushroom stock.

not everyone has access to a bay leaf or za’atar, so the leaf can be omitted and/or replaced with just a pinch of basil.

and za’atar is: 1 tablespoon of dried thyme or oregano, crushed; 1 tablespoon of ground cumin; 1 tablespoon of coriander; 1 tablespoon of toasted sesame seeds; 1 tablespoon of sumac or lemon pepper or lemon juice; 1/2 teaspoon of salt; and 1/4 chili flakes (though this is optional)

[ronniefein]

Israeli Couscous with Seven Vegetables

Follow me on Instagram @RonnieVFein

It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.

I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.

This one satisfies in every way possible.

This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..

ISRAELI COUSCOUS WITH SEVEN VEGETABLES 

2 tablespoons olive oil

1 large onion (preferably a sweet variety such as Vidalia), sliced

1 teaspoon finely chopped fresh ginger

1 clove garlic, finely chopped

4 carrots, peeled and cut into 1/2-inch slices

2 medium tomatoes, cut into chunks

1 parsnip, peeled and cut in 1/2-inch slices

1 cup cut up bite sized butternut squash

1/2 teaspoon harissa paste

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2-1/2 cups vegetable stock

1/2 large red bell pepper, cut into bite sized chunks

1 small zucchini, cut into bite sized chunks

1 cup raisins

1 cup canned chickpeas, rinsed and drained

Salt to taste

1-1/2 cups Israeli couscous

Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.

Makes 4 dinner servings, 8 side dish ervings

[radhamilton]

Recipe for Curried Israeli Couscous The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.

[abandrewart]

Instant Pot Ground Beef and Israeli Couscous Recipe The ideal weeknight dinner choice is this quick Israeli couscous and ground beef Instant Pot® dish.

[davidboureauphotographer]

Israeli Couscous and Cheese It's miniature, rounded mac and cheese! In Chef John's recipe, Israeli couscous is used instead of macaroni, and diced pimentos and cayenne pepper add some heat.

[kristhegooseman]

Curried Israeli Couscous The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.

[bamadeltagamma]

Recipe for Stuffed Eggplant with Israeli Couscous

Eggplants that have been cut in half and baked in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley, and feta cheese will spice up your side dish spread.

[marinetti-dinner-party]

the most compelling thing about the october 7 exhibit is the merch they're selling

people who follow this blog (first of all: WHY?) know my deep affection for fascist merch. mma lifestyle clothing brands. teas. seasoning. soap. now you can visit a burnt up car (who burnt the car? uhhhh hamas of course DON'T ASK QUESTIONS) and buy a bucket hat to show your love of america's favorite military base/nation of genocidal spoiled children.

[still-searching-for-something]

Just found out I’m not on Heritage Posts’ totally not antisemitic blocklist of Zionist Jewish blogs yet 😔

Clearly, I need to Zionist harder. Maybe one day, with enough Zionisting, I can get there!!

[punkbakerchristine]

made my middle eastern lentil soup again, this time with israeli couscous instead of rice: it made it heartier, more authentic (imo), and even sweeter!

i also made some fresh bread to accompany it ��🥖

[rahabs]

I do want to say that the Israeli couscous and red lentils I made last night turned out surprisingly well considering I was exhausted and pre-migraine. I made so much I'll have leftovers for the rest of the week.

[halalboyfriend]

ISRAELI COUSCOUS SALAD

[monogram-international-inc]

Recipe for Fig and Gorgonzola Israeli Couscous Salad The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.

[starlingcitygifs]

Lemony Israeli Couscous with Asparagus Recipe Try this lemony Israeli couscous salad during asparagus season, great for lunch or as a side to grilled meats. 1 lemon zested and juiced, 1.5 tablespoons olive oil divided, salt and freshly ground black pepper to taste, 1 bunch asparagus cut into 1-inch pieces, 1 shallot sliced, 1 cup pearl couscous, 1.5 cups boiling water

[crowley1990]

Twice in the past month my mum has me what extruded means and I’m like, well, I told you last time, and also, how do you not know? You know, when they make the pasta!

[marinetti-dinner-party]

again, israel isn't technically fascist. it's at a stretch a herrenvolk democracy. nor is it 'illiberal democracy' in the style of orban. it's liberalism working as intended.

but i'm not going to 'well akshually' this stuff because nobody likes a tedious nerd.