Perfectly Paired - Israeli Couscous With Zucchini, Mint & Pomegranate

You know we love Israeli (also known as Pearl) Couscous because we feature a new recipe for it just about once a year (check out the latest HERE and HERE). Today's version of our trusty favorite side dish was inspired by a creation my BFF made during one our girls trips to the Catskills (read about that awesome smorgasbord HERE). 

Israeli Couscous with Zucchini, Mint & Pomegranate

Prepping the ingredients, Photo: NK

Her creation stood out to me because it ingeniously included tart and crunchy Pomegranate Arils - a great pairing with the peppery Arugula she mixed in - so good! Our version brings together some great Mediterranean and Middle Eastern flavors like Mint, Lemon, and of course, Pomegranate. Raw Zucchini is one of my favorite veggies, so we threw it together with a salty, firm cheese called Kashkaval. Pairing these ingredients rounds out the acidic components of the Couscous.  Feel free to use any kind of salty cheese you like (Feta or Ricotta Salata might be easier to find). Whatever you do, find a reason to make this couscous for yourself to bring a little excitement to even the most basic main. Enjoy! 


Couscous With Zucchini, Mint and Pomegranate
Serves 4

Ingredients:
1 Cup Israeli Couscous
2 Cups Water
2 Tablespoons Olive Oil
1 Large Shallot, very thinly sliced
3 heaping Tablespoons Fresh Mint Leaves, finely chopped
1 teaspoon Lemon Zest
4 Ounces Kashkaval Cheese or other firm, salty cheese, cut into a small dice
1/2 teaspoon Salt
1 small Zucchini, thinly sliced, then each round cut into fourths
1/2 Cup Pomegranate Arils (from about half a Pomegranate)

Zucchini, Photo: NK 

Method:
1. Heat oil over medium-low heat in a small sauté pan. Add shallots and cook, stirring until translucent slightly golden, about 6 minutes. 

2. Meanwhile, in a medium saucepan, toast the Couscous over medium heat, stirring, until some of pearls have become golden, 2-3 minutes. Add the Water and Salt, and bring to a boil. Cover and lower to a simmer. Cook 8-10 minutes until the liquids have dissolved. 

3. Turn off the flame and add Zucchini, Mint, and Lemon Juice. Allow to come to room temperature. 

4. When ready to serve, stir in Pomegranate Arils and Cheese cubes. Serve room temperature or 
chilled. 

Summery Side - Israeli Couscous with Scallions & Dried Cherries

Around this time each year, I get to thinking about new ways to zhush up an old favorite in our house - Couscous. Couscous is our standby summer side because it's a wonderful make-ahead dish that tastes great at room temperature and lends itself to all kinds of creativity. 

Israeli Couscous with Scallions & Dried Cherries, Photo:NK

I love that it feeds a crowd, and with the right accoutrements, I find it far and away more exciting than your everyday traditional pasta salad. 

With all those barbecues and summer parties around the corner (we'll tell you about our Memorial Day celebration very soon), you can never have too many ideas for potluck dishes. 

As far as types of couscous go, we strongly prefer Pearl Couscous, also known as Israeli. This larger variety holds up really well and just feels a bit more stick-to-your-ribs than its smaller-grained cousin (I should mention that "regular" cous cous is actually more a grain - semolina to be exact - than a pasta, per se). For more ideas and info, check out last year's special Couscous recipe HERE. 

I hope you'll also stick around for today's latest colorful twist on this scrumptious side. I used dried cherries and lots of scallions to create a tart and savory dish that ended up being quite satisfying (with tons leftover for later in the week). It also made a welcome accompaniment to my the tasty roast beef dinner my husband cooked up for me. 

Israeli Couscous with Scallions & Dried Cherries, Photo: NK

Here's how to make it:

Israeli Couscous With Scallions & Dried Cherries 

Serves 5-6

Ingredients:

2 Cups Dried Pearl aka Israeli Couscous (approx. an 8.8 oz box)

2 Tablespoons Olive Oil, divided

2.5 Cups Free Range Organic Chicken Broth (or Vegetable Broth)

3 Ounces Dried Cherries, finely chopped

4 Whole Scallions, both white and green parts, thin sliced

1 Large Clove Garlic, finely minced

Lemon Juice, 3 squeezes - optional

1/2 teaspoon Salt

Lots of Black Pepper

Method:

1. In a large saucepan, toast the Couscous by swirling one Tablespoon Olive Oil in the bottom of the pan over medium heat. Add the dried Couscous and stir fairly constantly until the grains begin to become slightly golden but not black. This should take 2 or 3

Fast to prepare and feeds a crowd, Photo: NK

minutes but watch it closely to avoid burning. Pour the toasted Couscous into a bowl and set aside. Toasting brings out more flavor and makes the small, round pearls even more visually appealing. 

2. In the same large saucepan, bring Broth to a boil and add the Couscous. Turn flame down to a simmer, cover the pot, and cook about 6-8 minutes, stirring occasionally, until Couscous is cooked through and the liquids have disappeared. Ideally it should still have some bite to it, and be somewhat al dente. 

3. Now add minced Garlic and remove from the heat. Place in the refrigerator to chill. This can be done a day in advance. 

4. When ready to finish, stir in the Scallions, Dried Cherries, three squeezes of Lemon Juice and the remaining Tablespoon of Olive Oil. Give it a good stir. Add the Salt a quarter teaspoon at a time so you can adjust it to your taste. Finish with ample Black Pepper. Stir again and store in the fridge until ready to serve. This will keep well overnight and for several days after. The flavors should have time to blend before serving as the definitely get better and better with time.

Enjoy! 

Special "Addition" - Israeli Couscous Salad With Crab

One of my favorite things to do in the kitchen is to improvise little twists on tried, true, and faithful recipes. Usually, this means adding one extra special ingredient that elevates the dish. The latest example of this was a recipe I recently created to serve a party of ten dinner guests. It involved our go-to "feeds a crowd" side, Israeli Couscous Salad. While we usually serve this easy to prepare crowd-pleaser mixed with chopped parsley, sliced cherry tomatoes, red onions and a balsamic vinaigrette (the result is totally delicious yet so simple and pretty), I decided that last week's family barbecue called for something a bit more unique. Whenever I am looking to add a little luxury to a meal, I find that there's no better bang for your buck than a can of crabmeat.

Israeli Couscous with Crab, Photo: NK 

Today's Crab Couscous Salad will not require that you splurge on expensive lump crab meat. "Flake," generally the cheapest type of crabmeat, works perfectly here. You could certainly use Backfin -which is more in the middle grade. I prefer Israeli (also known as Pearl) Couscous to the more ubiquitous "regular" couscous although I am sure the latter would also work. 

With a more substantial grain the size of small pearls, Israeli couscous is wonderful if you are looking for a couscous with a much more texture and interest. This little pasta, like its arguably more popular smaller-grained counterpart, is super versatile and easy to handle. Carrots (we happened to find really beautiful ones at the greenmarket) provide color, crunch, and sweetness, while tangy lemon juice and zest give this salad its punch.  Buttery crab ties the whole dish together into one deliciously special and easy side. Be sure to let the prepared salad sit in the fridge a few hours. The flavors will blend and intensify nicely! Bring this to your next potluck or serve at a picnic or as a fancy dinner accompaniment. The only thing easier than making Crab Couscous Salad is eating it. 

Israeli Couscous With Crab 

Serves 10 as a hearty side dish 

Photo: NK 

Ingredients: 

Two 8.8 Ounce Boxes Israeli Couscous (we use Osem brand usually found in the Kosher food aisle)

3 Tablespoons Extra Virgin Olive Oil plus more

16 Ounce Can Pasteurized Crabmeat (flake) 

Zest of 2 Lemons 

3 Tablespoons Lemon Juice

1/2 Cup very finely chopped Carrot

4 Heaping Tablespoons Italian Parsley,finely minced

1 large Shallot, cut into a fine dice

1 teaspoon Kosher Salt

Method:

1. F'irst, toast the couscous: pour the uncooked Israeli Couscous into a large, wide pot over a medium-low flame. Stir frequently for a few minutes until the couscous begins to take on a bit of color. Take care not to burn. Some of the grains should become slightly golden, others will remain white. Turn off the heat. 

Israeli Couscous, Photo: NK

2. Now, cook the Couscous in water according to the package instructions. (*We recommend you add a teaspoon or two of olive oil to the cooking liquid to prevent sticking)

3. When finished, remove the cooked Couscous to a very large bowl. 

4. Add Carrots, Shallots, Parsley, Lemon Zest, Lemon Juice, 3 Tablespoons Extra Virgin Olive Oil and Salt. Give it a good stir and then carefully fold in the Flake Crabmeat. 

5. Toss couscous and allow it to sit in the fridge, stirring occasionally, for at least one hour or up to three hours. 

6. When ready to serve, taste for seasoning and add extra salt or lemon juice as desired. 

You can serve this chilled or room temperature, according to your preference. Enjoy!!