Sheet Pan Israeli Couscous with Browned Butter, Corn, Zucchini, & Basil

This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂

This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!

Yield: Serves 6

  • 4 T (1/2 stick) unsalted butter, cut into 4 pieces
  • 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
  • 1 large zucchini, chopped into 1/2-inch pieces
  • 1 1/2 to 2 tsp kosher salt
  • 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
  • 3 cups boiling water
  • 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
  2. Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
  3. Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
  4. Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
  5. Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
  6. Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
  7. Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
  8. Transfer the couscous to the bowl with the corn mixture.
  9. Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
  10. Serve sprinkled with remaining basil.
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North African Meatballs

This ultra-flavorful dish is based upon a version of North African meatballs served in France, where they are called boulettes. Both the sauce and the meatballs are loaded with spices. SO fragrant and delicious.

This recipe was adapted from the New York Times, contributed by David Tanis. I used ground turkey instead of beef or lamb and increased the garlic. I also forgot to include the raisins in my couscous! We ate it with steamed spinach on the side but it would also be incredible served with roasted tomatoes or roasted cauliflower- or all of the above. Next time!

I’m sharing this dish (belatedly, again) at Angie’s Fiesta Friday #111 this week, co-hosted by Naina @ Spice in the City and Julianna @ Foodie on Board. Enjoy!

Yield: Serves 6

For the Saffron Tomato Sauce:

  • 2 T olive oil
  • 1 and 1/2 cups finely diced onion
  • 3 garlic cloves, minced
  • 2 T tomato paste
  • 1 inch piece cinnamon stick
  • large pinch saffron, crumbled
  • coarse salt and freshly ground black pepper
  • 3 cups chicken stock, vegetable broth, or water

For the Meatballs:

  • 1 1/2 cups cubed day-old firm white bread
  • 1 cup milk (I used 1 percent)
  • 1 1/4 pound ground beef, lamb, or turkey
  • 1 large egg, beaten
  • 1 tsp coarse salt
  • ¼ tsp freshly ground black pepper
  • 4 garlic cloves, minced
  • â…› tsp grated nutmeg
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • ¼ tsp cayenne
  • ¼ tsp ground cloves
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • 3 T chopped parsley
  • 3 T chopped cilantro
  • 3 T finely chopped scallion
  • all-purpose flour, for dusting
  • olive oil or vegetable oil

For the Couscous:

  • 1 cup giant couscous, m’hamsa, or medium couscous
  • 2 T unsalted butter
  • ½ cup golden raisins, soaked in hot water to soften, then drained
  • coarse salt
  • ¼ teaspoon ground cinnamon

Make the Sauce:

  1. Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes.
  2. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate.
  3. Season generously with salt and pepper, and allow to sizzle for 1 minute more.
  4. Add stock and simmer gently for 5 minutes. May be made several hours in advance, up to a day.

Make the Meatballs:

  1. Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
  2. In a mixing bowl, put squeezed-out bread, ground meat and egg.
  3. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning.
  4. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
  5. With hands or a cookie scoop, roll mixture into small round balls about the size of a quarter.
  6. Dust meatballs lightly with flour. (I gently rolled the meatballs in the flour as I lifted them up to place in the pan.)
  7. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel.
  8. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.

Meanwhile, Make the Couscous:

  1. Cook according to package directions, fluff gently and stir in butter and raisins.
  2. Season with salt and cinnamon, and toss well.

To Serve:

  1. Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes, roasted cauliflower, or steamed greens, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Pork Tenderloin with Warm Harissa, Couscous & Roasted Vegetable Salad

I wanted to make this dish because it was so pretty! 🙂

I am obsessed with Harissa- and this recipe has an amazing homemade version. This fabulous Moroccan spice paste is then mixed into an Israeli couscous-based warm salad with roasted potatoes and vegetables. Wow. It lived up to its photo in the magazine- really lovely! The leftover Harissa was fabulous over the pork slices. This delicious recipe was adapted from Martha Stewart Living.

I’m bringing this dish to share at Fiesta Friday #73, co-hosted by Michelle @ Giraffes Can Bake and Juju @ Cooking With Aunt Juju. Join the party & check out their wonderful blogs as well!! Enjoy 🙂

Yield: Serves 6

For the Harissa Paste:

  • 1 red bell pepper
  • 1 small clove garlic
  • 1/4 teaspoon chili paste (I used chili powder)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon caraway seeds, ground
  • 1/2 teaspoon smoked paprika (pimenton)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • coarse salt and freshly ground pepper

For the Couscous:

  • 1 3/4 cups low-sodium chicken broth
  • 2 cups Israeli couscous
  • Extra-virgin olive oil, for drizzling

For the Roasted Vegetables:

  • 1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
  • 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed
  • 2 tablespoons extra-virgin olive oil
  • coarse salt

For the Pork:

  • 2 pork tenderloins (2 1/4 pounds total)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon canola or safflower oil

For the Warm Salad:

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • coarse salt
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • 1/2 cup Harissa Paste, plus more for serving

Make the Harissa Paste:

  1. Roast the red pepper over the flame of a gas burner, turning with tongs, until blackened and blistered. (Or roast under broiler, turning as needed.) Transfer to a bowl, cover with plastic wrap, and let stand 15 minutes. Rub off skin with paper towels, then remove and discard ribs and seeds.
  2. Puree pepper with garlic, chili paste, spices, oil, and lemon juice in a blender until smooth. (I used a Vitamix.) Season with salt and pepper.

Make the Couscous:

  1. Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more.
  2. Remove from heat, drizzle with olive oil, and toss to coat.
  3. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.

Make the Roasted Vegetables:

  1. Preheat oven to 400 degrees (on convection roast, if possible).
  2. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt.
  3. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes for the potatoes and up to 30 minutes for the carrots. Let cool completely on baking sheet.

Cook the Pork:

  1. Raise oven heat to 425 degrees (on convection roast, if possible).
  2. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in canola oil to coat. Add pork and brown on all sides, turning as needed, about 6 to 12 minutes total.
  3. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. (I used my oven probe.)
  4. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.

Make the Warm Salad:

  1. Meanwhile, heat olive oil in a large saute pan over medium. (I used the same pan the pork was cooked in after removing the meat to rest after cooking.)
  2. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt.
  3. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
  4. Add prepared couscous, roasted vegetables, and harissa paste to the salad; toss to combine. Season with salt.
  5. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.

One Year Ago:

Two Years Ago:

Green Couscous with Arugula

IMG_9413

A few evenings ago, my husband and son were at a swim meet and I was home with my picky-eating daughter. I had tons of beautiful CSA arugula all to myself! 🙂 (It is my favorite!) Initially, I was going to just eat it as a giant salad for dinner, but this seemed much more special. I quadrupled the amount of arugula in this dish. Healthy & delicious- as a vegetarian entree or a side dish. This recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. I am bringing this to share with my arugula loving friends for Fiesta Friday #25 at the Novice Gardener. Have a great weekend!

Yield: Serves 4

  • 1 cup whole wheat couscous
  • 3/4 cup boiling water or vegetable stock
  • 1 small yellow onion, thinly sliced
  • 1 T olive oil
  • 1/4 tsp coarse salt
  • 1/4 tsp ground cumin

For the Herb Paste:

  • 1/3 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 T chopped tarragon
  • 2 T chopped dill
  • 2 T chopped mint
  • 4 T olive oil

To complete the dish:

  • 1/2 cup roasted, salted pistachios, roughly chopped
  • 3 green onions, finely sliced
  • 1 jalapeño, finely sliced
  • 4-5 cups arugula leaves, roughly chopped
  • 3-4 oz feta cheese, crumbled
  1. Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
  2. Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
  3. To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
  4. Add the herb paste to the couscous and mix everything together well with a fork to fluff it up.
  5. Add the cooked onion, pistachios, green onions, jalapeño, arugula, and feta. Gently mix. Serve at room temperature.

IMG_9418

One Year Ago:

Spicy Israeli Couscous with Summer Squash

This side dish is delicious warm or cold. It has a little bit of spice from the red pepper flakes, but the amount can be easily adjusted to taste. I use Trader Joe’s Israeli Couscous blend which also includes red quinoa, split dried garbanzo beans, and orzo. We ate it with grilled Palestinian chicken and green salad- a gold standard Middle Eastern meal in our house! The recipe was adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins.

  • 1 1/4 cups Israeli couscous
  • 1 3/4 cups stock (I used chicken stock)
  • 2 T olive oil
  • 1 cup diced yellow summer squash (or 1 small)
  • 1 cup diced zucchini (or 1 small)
  • 1/2 cup diced red onion
  • 1 clove garlic
  • 1 cup cooked chickpeas (garbanzos)
  • 1/2 tsp ground cumin
  • 1/2 tsp curry powder (I used sweet curry powder)
  • 1/4 to 1/2 tsp red pepper flakes
  • 1/2 tsp coarse salt, more to taste
  • freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley
  1. Bring stock to a boil and then add couscous. Cover and simmer over low heat for 10 minutes, or until all liquid has been absorbed. Remove from heat and let rest for 5 minutes.  (Yields 3 cups of cooked couscous.)
  2. Heat the oil in a large skillet. Add and sauté the squash, zucchini, red onion, and garlic for 5 minutes.
  3. Stir in the chickpeas and spices. Then gently stir in the cooked couscous. Cook until hot, about 8 minutes.
  4. Garnish with parsley before serving.

Israeli Couscous with Spinach and Onions

Israeli Couscous

When we lived in Chicago we became obsessed with Israeli couscous. It has large grains, unlike traditional couscous, and is such a quick and tasty alternative to rice. When we moved to Long Island, it was not as readily available . We searched EVERYWHERE and finally found it at a Mediterranean restaurant in Great Neck (almost 1 hour away!). Thank goodness it has regained its popularity. Trader Joe’s has a great blend available which has Israeli couscous with red quinoa, split dried garbanzo beans, and orzo. I used it to make this side dish.

  • 1 T olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 to 1/2 cup frozen, chopped spinach or kale
  • crushed red pepper flakes, to taste
  • kosher salt and freshly ground pepper
  • 1 3/4 cup chicken stock
  • 1 1/4 cup israeli couscous or Trader Joe’s Harvest Grain Blend
  1. Sauté onion, garlic, and greens in olive oil over medium heat until onion is softened. Season to taste with red pepper flakes, salt and pepper.
  2. Add chicken stock and bring to a boil. Add couscous, cover, and reduce heat to low. Cook for 10 minutes.

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