Latest news with #IsraeliCouscous
Time of India
6 days ago
- General
- Time of India
National Couscous Day 2025: What is couscous and how to cook it perfectly?
Happy National Couscous Day! Whether you're a longtime fan of this fluffy staple or you're just now asking, 'Wait… what even is couscous?', today's the perfect time to give it a try, or give it a glow-up. Couscous might look like a grain, but it's actually a type of pasta, tiny steamed balls made from semolina flour and water. There are three main types: Moroccan couscous – The most common and smallest. It cooks lightning fast. Israeli couscous (aka pearl couscous) – Bigger, rounder, with a more chewy texture. Lebanese couscous (aka Moghrabieh) – The largest, and takes longer to cook. You'll find Moroccan couscous in most grocery stores usually in the rice or international foods section. Besides being fun to say (koos-koos!), couscous is a weeknight hero. It's ready in 5 minutes, soaks up sauces like a sponge, and plays well with everything from roasted veggies to grilled meats to cold salads. Oh, and it's naturally low in fat, high in selenium, and great for meal prepping. How to cook couscous (the right way) Let's talk about Moroccan couscous, since it's the most common and the easiest to get right. Basic fluffy couscous recipe What you need: 1 cup couscous 1 cup water (or broth for more flavor) 1 tablespoon olive oil or butter A pinch of salt Instructions: Boil the water or broth. Add the salt and olive oil. Take it off the heat, then stir in the couscous. Cover with a lid or foil. Let it steam for 5 minutes, don't peek! Fluff it gently with a fork. That's it! Pro tip: Want extra flavor? Add spices (like cumin or turmeric), chopped herbs, or a squeeze of lemon juice while fluffing. Cooking Pearl Couscous (Israeli Couscous) This one's more like cooking pasta. Quick rundown: Toast it in olive oil for 2–3 mins (optional but tasty). Add water or broth (1½ cups for every 1 cup of pearl couscous). Simmer uncovered for 10–12 mins until tender. Drain excess liquid, then fluff. It has a bouncier, nuttier vibe than the regular kind and holds up really well in salads. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Learn More - How Donating Sperm May Boost Your Income SpellRock Undo Fun ways to eat couscous Once you master the basics, couscous becomes a blank canvas. Here are some easy ideas: Roasted Veggie Couscous – Toss with zucchini, bell peppers, onions, and a dollop of pesto. Couscous Salad – Mix with chickpeas, cherry tomatoes, cucumbers, feta, and lemon vinaigrette. Spicy Moroccan-Style – Add raisins, almonds, cinnamon, and serve with spiced chicken or lamb. Couscous Breakfast Bowl – Yes, really. Try it warm with cinnamon, nuts, and fruit. Few cooking tips: Don't boil it like pasta. It's more like steaming. Always fluff with a fork, not a spoon. Leftovers? Store in the fridge for 3–4 days and reheat with a splash of water or broth. Celebrate the day, one bowl at a time So this National Couscous Day, skip the plain rice and try something a little fluffier. Whether you go savory, sweet, spiced, or simple, couscous is the ultimate last-minute dinner saver—and way easier than it looks.
Yahoo
05-03-2025
- Climate
- Yahoo
Try these spring supper recipes this season
WINSTON-SALEM, N.C. (WGHP) — Spring starts soon. With warmer weather on the way, we will enjoy more meals outdoors with our family and friends. On this Recipe Wednesday, Shannon Smith cooks up a spring supper at East of Texas in Winston-Salem. Lamb Roast Brisket, Tenderloin or Sliced Steak Whole Roasted Chicken Quiche Spiral Ham Roast or Grilled Pork Tenderloin 1 lb French Lentils or Israeli Couscous cooked according to package directions 1 chopped red bell pepper 1 bunch chopped green onions 1 C crumbled Feta Cheese 1 C Basil Kalamata Vin 1 C olive oil ⅓ C balsamic vinegar 2 cloves garlic 1 T honey 1 T Dijon mustard ½ C kalamata olives ½ cup loose basil leaves ⅓ – ⅔ water 1 T salt Prepare Vinaigrette In a Vitamix or other blender, combine Vinegar, garlic, honey, mustard and blend Add olives & basil leaves and blend Begin adding olive oil and blend until smooth Add salt to taste Add water to thin the mix out to dress the salad Combine Couscous, fresh ingredients and Feta in a large bowl Add Vinaigrette to Dress Chill for at least 1 hour before serving 4 medium baked potatoes ½ C butter ½ C milk or cream ⅓ C sour cream ⅓ C cheddar cheese 1 T seasoned salt 1 T pepper 4 strips of cooked, crumbled bacon 4 chopped green onions ⅓ C cheddar cheese Slice and scoop potatoes into a bowl, placing the empty skins on a baking sheet Hand-mix potatoes with butter, milk or cream, sour cream, cheese, seasoned salt & pepper Return mix to skins and top with cheese & bacon If cold, bake at 350° for 20 minutes and raise to Broil for 5-10 minutes (if hot, skip the Bake step) Remove from oven and top with fresh green onions. Serve with Sour Cream & Hot Sauce Cannelini & Cucumber Salad 2 cans drained Cannellini Beans ½ chopped purple onion 1 diced English Cucumber ½ C fresh dill Kosher Salt Fresh Ground Pepper ½ C Lemon Dressing Prepare Lemon Dressing Juice 2 large limes (about ¼ C juice) Mix well with ⅓ C Olive or Avocado Oil Add 1 T honey & 1 T salt Blend Well Toss beans, onion, cucumber, dill & dressing Add Salt & Pepper to taste Chill for at least 1 hour before serving 2 fresh avocados ½ C lemon or lime juice ½ C sour cream 1 C loose basil leaves 1 C loose cilantro 1 C loose mint 1 bunch fresh green onions Salt to taste Puree all ingredients together & add salt to taste Beverage: The Lawnmower Cucumber Mint Lime Gin Lemon Juice Simple Syrup Soda & Ice Muddle cucumber, mint & lime in a cocktail glass Add 2 oz Gin Add 1 oz lemon juice & 1 oz simple syrup Shake or Stir vigorously Add Ice & Top with Soda Water Garnish with Lime Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
