I know what you’re thinking. Perhaps the entire Trader Joe’s boycott project is secretly designed to get us to buy up all of the Israel products this weekend and leave us with more couscous than we know what to do with, thus making us sick of the stuff and (at least according to the boycotters scheme) resentful of the country that makes it. (Those clever, clever bastards!)
Well once again, we’re one step ahead of the BDS crowd! Or at least my mom is who provided us all with these two fine Israeli couscous recipes (one savory, one sweet).
Add your own recipes to the comments section and I’ll post a roundup after the weekend.
Recipes including other Trade Joe’s Israel-produced ingredients are also welcome.
Israeli Couscous with Season Vegetables
(From The Foods of Israel Today by Joan Nathan)
4 tablespoons vegetable oil
½ red cabbage shredded
2 medium onions, diced
1 cup shredded Brussels sprouts
8 ounces Israeli couscous (about 2 cups)
1 cup diced Swiss chard
3 cups water
1 cup diced winter squash (like butternut, acorn, or Hubbard)
Salt and pepper to taste
2 tablespoons chopped fresh parsley
¼ cup chopped pecans, toasted
In a frying pan, heat 2 tablespoons of the vegetable oil and sauté the onions until soft. Remove half and set aside. Ad the couscous to the onions in the frying pan and stir until browned.
Bring water to a boil in a saucepan with a cover. Add the couscous, salt and pepper to taste, and parsley. Cover and simmer for 8 to 10 minutes, stirring occasionally.
Meanwhile, heat the remaining 2 tablespoons of oil in the skillet and add the reserved onions, the cabbage, Brussels sprouts, Swiss chard, squash, and pecans. Stir-fry until the vegetables are soft.
To serve, drain the couscous, place it in the center of a shallow bowl, and surround with the vegetables. Yield 4-6 servings
Couscous with Dried Fruits and Nuts (A traditional Moroccan Hanukkah dessert from The World of Jewish Cooking by Gil Marks)
½ cup sugar
¾ cup dried apricots
½ to 1 teaspoon ground cinnamon
¾ cup chopped blanched almonds
¼ cup melted butter
¾ cup chopped walnuts or 1/3 cup pine nuts
1 pound steamed couscous*
About 1 cup of milk
¾ cup raisins
¾ cup chopped pitted dates
Stir the sugar and cinnamon into the butter.
Pour over the couscous, tossing to coat. Stir in the raisins, dates, apricots, almonds, and walnuts or pine nuts. Gradually add enough of the milk to moisten the couscous.
Mound the couscous on a large platter and garnish with cinnamon
*To steam couscous, follow the directions on the package.