Israeli Couscous with Roasted Butternut Squash and Preserved Lemon Makes 6 generous servings 1 1/2-pounds (700 g) butternut squash.
Serves 6-8 1 medium eggplant, skin on 3 teaspoons ground coriander sea salt and freshly ground pepper 80 ml olive oil, plus extra if.
Serves 6 1 tablespoon olive oil 1 onion, thinly sliced 1 teaspoon ground coriander 1/2 small cauliflower, cut into small florets 2 .
Yield 4 2 tablespoons olive oil 1 medium leek, white part only, thinly sliced 1 small bulb fennel, sliced 3 garlic cloves, sliced ½.
Serves : 8 1 1/2 cups Israeli couscous (about 1/2 pound) 3 cups boiling water Salt 1 tablespoon olive oil 2 cups fresh or thawed fr.
Serves 4 3 tablespoons extra virgin olive oil 1 cup pearl couscous 1 & 1/4 cups water Kosher salt 2 tablespoons red wine vinegar 3 tablespo.
Yield: 8 appetizer servings 1/4 cup couscous 1/4 cup water 2 tablespoons fresh lemon juice 2 teaspoons olive oil 40 sprigs fresh flat-leaf .
Lamb and Vegetable Kebabs with Yogurt Dipping Sauce, serve on couscous or rice
A quick and easy skillet dinner of Lamb, Asparagus, Snow Peas, Green Garlic and Cherry Tomatoes over large Couscous
Moroccan Grilled Chicken, with mint, cumin, coriander, paprika lemon and ginger.
An easy appetizer that works with or without the sauce.
Couscous Salad, Caprese-style, with Cherry Tomatoes, Mini-Mozzarella and lots of fresh Basil - a quick and easy hot weather side dish
Savory Beef & Vegetable Kebabs, marinated for a few hours, then grilled.
Moroccan Couscous Salad, serve still warm or chill for later.
Spicy Moroccan Lamb, Slow Cooker, with shallots and preserved lemon; serve over couscous or Basmati rice.
Chicken Tagine with Apricots and Almonds, serve over couscous for an easy, warming dinner
The quest for delicious couscous recipes continues….