Food 2: Couscous

Showing posts with label Couscous. Show all posts

Monday, December 9, 2013

Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

4 Tbs. extra-virgin olive oil

1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)

4 scallions, thinly sliced (white and green parts kept separate)

30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled

Pinch crushed red pepper flakes

Kosher salt

2 medium cloves garlic, finely chopped

Generous pinch ground cinnamon

1-3/4 cups Israeli couscous

1/3 cup pine nuts, lightly toasted

1/3 cup currants, soaked in warm water until tender and then drained

3 Tbs. chopped fresh flat-leaf parsley

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

For the vinaigrette:

1/3 cup red-wine vinegar or sherry vinegar

1/4 cup finely chopped black olives, such as Kalamatas

1 teaspoon Dijon mustard

2/3 cup extra-virgin olive oil

Freshly ground black pepper

For the salad:

Extra-virgin olive oil for brushing

Kosher salt

1 yellow bell pepper

3 small carrots, peeled and left whole

3 medium zucchini, cleaned, trimmed, and cut lengthwise into 1/2-inch-thick slices

1 small radicchio, core left in and cut lengthwise into quarters

1 medium eggplant, cut into 1/2-inch rounds

1 small bunch scallions, trimmed

For the couscous:

1 Tbs. extra-virgin olive oil

1/2 teaspoon sea salt; more to taste

1-3/4 cups uncooked couscous

2 Tbs. finely chopped fresh mint, basil, or flat-leaf parsley, or a mix

Freshly ground black pepper

Fresh lemon juice to taste

Make the vinaigrette:

In a small bowl, whisk the vinegar, 1 Tbs. of the olives, and the mustard. Whisk in the olive oil in a slow, steady stream, making sure it’s emulsified before adding more oil. Whisk in the remaining olives. Season to taste with pepper.

Grill the vegetables:

Tip:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (Be sure the grate is hot, too.)

Brush a light coating of oil onto the vegetables and sprinkle lightly with salt. Lay the whole yellow pepper, the carrots, and as many of the remaining vegetables as will fit on the cooking grate, directly over the heat. Grill, turning every few minutes as needed, until the pepper is charred all over and the rest of the vegetables are well marked and tender. Grilling time will vary: The zucchini, radicchio, and scallions cook fastest, the eggplant will take a little longer, and the carrots and pepper may take up to 15 min. more. As they finish cooking, transfer the vegetables to a large platter and add more raw vegetables to the grill. Continue until all the vegetables are cooked. Let cool slightly.

Make the couscous and finish the salad:

While the vegetables cool, bring 2 cups of water, along with the oil and salt, to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 5 min.

When the pepper is cool enough to handle, peel and seed it. Coarsely chop all the vegetables. Transfer them to a large serving bowl and toss them with 1/2 cup of the vinaigrette.

When the couscous is done, fluff it with a fork and add it to the vegetables. Add the remaining vinaigrette and the chopped herbs. Toss to distribute evenly. Season with salt, pepper, and lemon juice to taste. Serve warm or at room temperature.

Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

2 Tbs. unsalted butter

1 tsp. coarsely chopped fresh thyme

2 cups fresh corn kernels (from 3 to 4 medium ears)

1 cup sliced scallions (white and green parts)

Kosher salt

1 cup couscous

Pinch of cayenne

2 Tbs. crumbled blue cheese

Freshly ground black pepper

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,
stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Curried Turkey and Israeli Couscous Salad with Dried Cranberries

You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.

1/4 cup freshly squeezed orange juice

1/2 cup dried cranberries

Kosher salt

1 cup Israeli couscous

6 oz. skinless roast turkey meat, cut into medium dice (1-1/2 cups)

1/2 cup toasted almonds, chopped

2 medium celery stalks, finely chopped

2 scallions, thinly sliced

3 Tbs. extra-virgin olive oil

4 tsp. white wine vinegar

1-1/2 tsp. curry powder

Freshly ground black pepper

In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.

In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.

In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

1-1/2 cups couscous

1/2 cup water

1/2 tsp. salt

2 green bell peppers, roasted and diced

2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced

1 small cucumber, peeled, seeded, and diced

1 hot green or red chili pepper (jalapeño or serrano), minced

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh cilantro or coriander leaves

5 Tbs. extra virgin olive oil

2 to 4 Tbs. lemon juice

1 tsp. ground cumin

1/4 tsp. sweet paprika

3 cloves garlic, minced

Freshly ground black pepper

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

2 Tbs. unsalted butter

1 tsp. coarsely chopped fresh thyme

2 cups fresh corn kernels (from 3 to 4 medium ears)

1 cup sliced scallions (white and green parts)

Kosher salt

1 cup couscous

Pinch of cayenne

2 Tbs. crumbled blue cheese

Freshly ground black pepper

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,
stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.

Spiced Couscous with Fennel and Roasted Red Peppers

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Couscous Pudding with Plumped Brandied Prunes

Quicker than rice pudding (you can have this on the table in 15 minutes flat) and just as comforting, this recipe, excerpted from the cookbook Dessert Express, can be varied to suit your menu.

1 cup prunes (about 12)

1/4 cup brandy

1/3 cup plus 1 Tbs. granulated sugar

1/4 cup walnut pieces, finely chopped

3 cups half-and-half

1/8 tsp. table salt

1 cup couscous

2 large egg yolks

1 tsp. vanilla extract

Combine the prunes, brandy, 1 Tbs. of the sugar, and the walnuts in a small microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute. Let stand on the counter to steep, covered, for 15 minutes.

Combine 1-1/2 cups of the half-and-half, the remaining 1/3 cup sugar, and the salt in a large, heavy saucepan and bring to a boil. Stir in the couscous and cover. Take the pan off the heat and let stand for 5 minutes.

Meanwhile, put the egg yolks in a medium bowl. Bring the remaining 1-1/2 cups half-and-half to a boil in a small saucepan. Whisk about 1/2 cup of the half and half into the egg yolks, 1 Tbs. at a time. Slowly whisk the remaining half-and-half into the egg yolks. Whisk the hot egg yolk mixture into the couscous. Turn the heat to medium high and cook, stirring constantly, until the pudding just starts to thicken, about 2 minutes.

Spoon the hot couscous pudding into bowls, top with the prunes, and serve.

This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.

Charmoula Lamb Chops with Curried Couscous

Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor lamb, but it’s also delicious with pork, chicken, and seafood. If you don’t have dried currants, use raisins instead.

For the lamb chops

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/4 cup packed fresh cilantro

1/4 cup packed fresh mint

1/4 cup packed fresh flat-leaf parsley

3 medium cloves garlic, peeled

3 Tbs. sweet smoked paprika

1 Tbs. Hungarian sweet paprika

1 Tbs. ground coriander

1 tsp. ground cumin

1 tsp. ground fennel

1/2 tsp. cayenne

Kosher salt

12 4-oz. lamb rib chops (3 lb. total)

For the couscous

1-3/4 cups lower-salt chicken broth

3 Tbs. extra-virgin olive oil

2 tsp. Madras (hot) curry powder

Kosher salt

10 oz. (about 1-1/2 cups) couscous

1/4 cup toasted pine nuts

1/4 cup dried currants, soaked in warm water for 20 minutes and drained

6 medium fresh mint leaves, torn into small pieces

Marinate and broil the lamb

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.

Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.

Make the couscous

While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.

Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.

Saffron Couscous

Baking the couscous helps it cook evenly and frees up your stovetop too.

3 cups (1-1/2 lb.) couscous

3 cups lower-salt chicken broth

4 Tbs. unsalted butter

1/2 tsp. saffron threads, crumbled

Kosher salt

1/4 cup extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 350°F. Put the couscous in a 9x13-inch baking dish; set aside.

In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous and mix well.

Cover the baking dish with foil and bake until the liquid has been absorbed by the couscous, 10 to 12 minutes. Let sit at room temperature, covered, for 5 minutes. Drizzle the olive oil over the couscous. Using a fork or your fingers, gently mix to coat the couscous in oil and break apart any clumps. Transfer to a serving dish. If not serving immediately, loosely cover the dish and keep warm for up to 30 minutes.

Spiced Couscous with Fennel and Roasted Red Peppers

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

1/2 cup small-diced red onion

1/4 cup red wine vinegar

1 Tbs. granulated sugar

Kosher salt

3/4 lb. green beans, trimmed and cut into 1/2-inch pieces

1/2 cup Israeli couscous

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. extra-virgin olive oil

Freshly ground black pepper

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.

Lemon-Garlic Lamb Chops with Minted Couscous

Here, a simple lemon-garlic sauce does double duty—it’s brushed on the lamb and stirred into the couscous. You can use lamb loin chops instead of rib chops, but they might need slightly more time under the broiler.

12 3/4-inch-thick lamb rib chops (about 3 lb. total)

2 medium lemons

1/4 cup extra-virgin olive oil

6 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

3/4 cup couscous

1/2 cup peas, thawed if frozen

1/4 cup chopped fresh mint

Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.

Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.

While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.

Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.

Lemon-Garlic Lamb Chops with Minted Couscous

12 3/4-inch-thick lamb rib chops (about 3 lb. total)

2 medium lemons

1/4 cup extra-virgin olive oil

6 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

3/4 cup couscous

1/2 cup peas, thawed if frozen

1/4 cup chopped fresh mint

Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.

Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.

Sesame Turkey Cutlets with Israeli Couscous Pilaf

Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger Israeli-style couscous next to regular couscous at the supermarket, or substitute the same amount of orzo.

1/2 cup vegetable oil

1-1/2 cups Israeli couscous

2 cups lower-salt chicken broth

1 cup fine, dry breadcrumbs

1 Tbs. sesame seeds

3/4 tsp. paprika

1/4 tsp. cayenne

Kosher salt and freshly ground black pepper

2 large eggs

2-1/4 oz. (1/2 cup) all-purpose flour

4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)

4 oz. feta, crumbled (1 cup)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped red onion

4 lemon wedges

In a 3-quart saucepan, heat 2 Tbs. of the oil over medium-high heat. Add the couscous and cook, stirring constantly, until deep golden, 5 to 7 minutes. Add the chicken broth, bring to a boil, lower the heat to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat and keep covered.

Meanwhile, combine the breadcrumbs, sesame seeds, 1/2 tsp. of the paprika, the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Put the flour in a third shallow bowl and stir in 1/4 tsp. salt and the remaining 1/4 tsp. paprika. Dredge each cutlet in the flour, then the egg, and then the breadcrumbs. Transfer to a baking sheet or platter.

Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add two of the cutlets and cook, flipping once with tongs, until golden and crisp, about 3 minutes total. Transfer the cutlets to a paper-towellined plate. Heat the remaining 3 Tbs. oil in the skillet until shimmering hot and cook the remaining cutlets in the same manner.

Uncover the couscous and stir in the feta, parsley, onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the cutlets with the couscous and lemon wedges.

Spinach and Artichoke Salad with Couscous Cakes and Feta

Quick-to-cook couscous cakes make this meatless main-course salad satisfying.

For the dressing:

2 Tbs. fresh lemon juice

1 Tbs. sour cream

1 tsp. finely chopped fresh mint

5 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the couscous cakes:

3/4 cup couscous

Kosher salt

1 large clove garlic, peeled

1/4 cup packed fresh flat-leaf parsley leaves

1/2 cup canned chickpeas, rinsed and drained

2 large eggs, lightly beaten

Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)

3 Tbs. vegetable or canola oil

For the salad:

8 oz. baby spinach, washed and dried (about 6 lightly packed cups)

1 14-oz. can artichoke bottoms, drained, rinsed, and sliced

15 cherry tomatoes, halved

Kosher salt and freshly ground black pepper

1 oz. crumbled feta (about 1/4 cup)

Make the dressing:

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Make the couscous cakes:

Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad:

In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.

Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

1/2 cup small-diced red onion

1/4 cup red wine vinegar

1 Tbs. granulated sugar

Kosher salt

3/4 lb. green beans, trimmed and cut into 1/2-inch pieces

1/2 cup Israeli couscous

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. extra-virgin olive oil

Freshly ground black pepper

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

Kosher salt

1 cup Israeli couscous

1 medium English cucumber, peeled and finely diced (2 cups)

1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice; more as needed

1 tsp. finely grated lemon zest

Freshly ground black pepper

1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

Kosher salt

1 cup Israeli couscous

1 medium English cucumber, peeled and finely diced (2 cups)

1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice; more as needed

1 tsp. finely grated lemon zest

Freshly ground black pepper

1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.