Couscous is a festive dish, prepared with a delicate mix of cooked dry fruits, which symbolizes a sweet new year. It is often made during the “henna”, a traditional pre-wedding party. During the holidays, the couscous is usually accompanied by a special type of meat like lamb or veal. The natural sweetness of the dry fruits is enhanced by mixing cinnamon and ginger which results in a unique taste.
- 1 package of regular couscous
- 2 onions, thinly sliced
- 1 tbsp of vegetable oil
- 3/4 cup of golden raisins
- 1/2 cup of pitted prunes, sliced in half
- 1 tbsp of ginger
- 1/2 cup of water
- 1 stick of cinnamon
- 2 tbsp of cinnamon
- 3 tbsp of honey
- 1 tbsp of sugar
- 1/3 cup of silvered almonds toasted
1)Heat up the oil in a large pan. Sauteed the onions on a low fire until they become translucent. Add the water, sugar, cinnamon, honey, ginger. Mix with a wooden spoon and add the raisins, prunes and cinnamon stick. Cover and cook for about 45min on a low fire stirring from time to time. When it’s ready, remove the cinnamon stick and discard it.
2)Prepare the couscous according to the package direction.
3)Arrange in a large plate and add the cooked dried fruits on top. Sprinkle some silvered almonds and a pinch of cinnamon.
I came up with this dish while preparing the upcoming holidays menus and I wanted to create a side dish that would have a summery taste, light, and of course with a touch a cilantro.
- 1 box of couscous
- 1 cup of butternut squash diced small
- 1 cucumber diced small
- 2 scallions diced
- 1 cup of corn
- 1/3 cup of fresh cilantro
For the dressing:
- 1/3 cup of olive oil
- Juice and zest from one lemon
- 1 tbsp of salt
- 1 tbsp of pepper
- 1 tsp of cumin
- 1 tsp of allspice
- 1 tbsp of honey
Prepare the butternut squash: preheat the oven to 400. Roast the butternut squash with olive oil, salt and pepper for 30min. Set aside.
Heat up 1 tbsp of olive oil in a large pot. Toast the couscous lightly on a small fire, toss to avoid burning and pour 2 cups of warm water. Turn off the fire and let it sit for a few minutes.
In a large bowl, combine the butternut squash, couscous, cucumber, corn, scallions, cilantro. In a small bowl, mix all the dressing ingredients and toss in the couscous.
This dish can be served warm or cold.
I made this one for Sunday night dinner after a long weekend of eating because I wanted something light and filling (and easy to make). My husband loved it and even asked to take the leftovers to work the next day. I did add some mozarella on top and avocado which was really delicious. It’s definitely a nice a side dish for a weekly dinner or an easy lunch if you combine with cheese and few slices of avocado.
- 1 cup of Israeli couscous
- 1/4 cup of roasted red peppers
- 1/4 cup grape tomatoes sliced in half
- 1/4 cup fresh spinach leaves chopped
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt pepper smoked paprika
Boil one cup of Israeli couscous with one tbsp of olive oil and a pinch of salt. Preparing the dressing. In a large mixing bowl, add the couscous, tomatoes, spinach, parsley and mint. Pour the dressing over and mix. Scoop half an avocado and fill with the couscous.