http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#comment-13713 Testers' Choice Mon, 10 May 2010 00:46:02 +0000 http://leitesculinaria.com/wordpress/?p=11702#comment-13713 [Steve Subera] Israeli couscous is a fun grain with a great mouthfeel. This is a vibrant dish that pairs wonderfully with rich salmon. It has a strong lemon flavor—but that's the point. I highly recommend making this recipe as is before tweaking it to personal preference or the strength of your ingredients. For me, the couscous cooked faster than the 12 to 14 minutes the recipe stated: It was tender after only 10 minutes. [Steve Subera] Israeli couscous is a fun grain with a great mouthfeel. This is a vibrant dish that pairs wonderfully with rich salmon. It has a strong lemon flavor—but that’s the point. I highly recommend making this recipe as is before tweaking it to personal preference or the strength of your ingredients. For me, the couscous cooked faster than the 12 to 14 minutes the recipe stated: It was tender after only 10 minutes.

]]> http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#comment-13712 Testers' Choice Mon, 10 May 2010 00:45:34 +0000 http://leitesculinaria.com/wordpress/?p=11702#comment-13712 [Dan Kraan] This Lemon Israeli Couscous is amazing. I've never had this type of couscous before, but rest assured, I'll be eating it more often. There’s an addictive flavour that's not quite pasta, not quite couscous, and not really risotto, but the ideas are all there. There’s an alluring, almost whole-grain bread nuance to the couscous grains. The lemon definitely keeps things bright, and the mint and peas give it a garden-fresh flavour. It's an excellent side for any type of lamb [Dan Kraan] This Lemon Israeli Couscous is amazing. I’ve never had this type of couscous before, but rest assured, I’ll be eating it more often. There’s an addictive flavour that’s not quite pasta, not quite couscous, and not really risotto, but the ideas are all there. There’s an alluring, almost whole-grain bread nuance to the couscous grains. The lemon definitely keeps things bright, and the mint and peas give it a garden-fresh flavour. It’s an excellent side for any type of lamb

]]> http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#comment-13711 Testers' Choice Mon, 10 May 2010 00:45:15 +0000 http://leitesculinaria.com/wordpress/?p=11702#comment-13711 [Robert McCune] Aroma. Texture. Taste. These three elements combined to make a wonderful side dish. I didn't make any changes to the recipe, and in the future, the only thing I’d do differently is double it. While simmering, the aroma sets the stage for what’s to come. I had to stop myself from lifting the lid and having a small sample. Mint can be overpowering at times, and the lemon seems to offset this, giving a bright, fresh flavor. A rich chicken stock also adds a great deal of depth to the finished dish. I like the way the Israeli couscous sort of “pops” when you bite into it. I was afraid that the leftovers would stick together in a big clump, but they didn't—even the next day, the couscous had a nice texture, and the peas gave a subtle sweetness that I noticed even more. I can't wait to try this with fish. [Robert McCune] Aroma. Texture. Taste. These three elements combined to make a wonderful side dish. I didn’t make any changes to the recipe, and in the future, the only thing I’d do differently is double it. While simmering, the aroma sets the stage for what’s to come. I had to stop myself from lifting the lid and having a small sample. Mint can be overpowering at times, and the lemon seems to offset this, giving a bright, fresh flavor. A rich chicken stock also adds a great deal of depth to the finished dish. I like the way the Israeli couscous sort of “pops” when you bite into it. I was afraid that the leftovers would stick together in a big clump, but they didn’t—even the next day, the couscous had a nice texture, and the peas gave a subtle sweetness that I noticed even more. I can’t wait to try this with fish.

]]> http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#comment-13710 Testers' Choice Mon, 10 May 2010 00:44:58 +0000 http://leitesculinaria.com/wordpress/?p=11702#comment-13710 [Megan Chromik] This was one of those incredibly simple, absolutely delicious recipes. While it's suggested in the recipe that it would make a good side dish, I think it's perfect for lunch on its own. I wouldn't change a thing, except that you could definitely add more veggies, and I'm sure it would be delicious. I love the lift in flavor from the lemon, and Israeli couscous is one of my favorite grains. [Megan Chromik] This was one of those incredibly simple, absolutely delicious recipes. While it’s suggested in the recipe that it would make a good side dish, I think it’s perfect for lunch on its own. I wouldn’t change a thing, except that you could definitely add more veggies, and I’m sure it would be delicious. I love the lift in flavor from the lemon, and Israeli couscous is one of my favorite grains.

]]> http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#comment-13709 Testers' Choice Mon, 10 May 2010 00:44:32 +0000 http://leitesculinaria.com/wordpress/?p=11702#comment-13709 [Chiyo U.] You’ll cook this dish only once before you'll be making it with your eyes closed. I followed the recipe exactly as written, and it came out just wonderful. “Looks can be deceiving” is right: There’s more flavor here than meets the eye. The sharp lemon juice is great against the sweet peas, and the lemon zest and mint provide an irresistible aroma. It's a wonderful side for almost any dish. [Chiyo U.] You’ll cook this dish only once before you’ll be making it with your eyes closed. I followed the recipe exactly as written, and it came out just wonderful. “Looks can be deceiving” is right: There’s more flavor here than meets the eye. The sharp lemon juice is great against the sweet peas, and the lemon zest and mint provide an irresistible aroma. It’s a wonderful side for almost any dish.

]]> http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#comment-13708 Testers' Choice Mon, 10 May 2010 00:44:11 +0000 http://leitesculinaria.com/wordpress/?p=11702#comment-13708 [Linda Pacchiano] There’s nothing I’d change about this recipe. I loved the pasta-like texture of the Israeli couscous. The flavors of the mint, lemon, and parsley melded beautifully and were in perfect balance. This held up well as a leftover side dish for the next evening’s dinner (with grilled salmon and sautéed zucchini). Be sure to make your own stock, or, if short on time, use a high-quality, store-bought stock or broth. The quality of your stock will definitely affect the flavor of this dish. [Linda Pacchiano] There’s nothing I’d change about this recipe. I loved the pasta-like texture of the Israeli couscous. The flavors of the mint, lemon, and parsley melded beautifully and were in perfect balance. This held up well as a leftover side dish for the next evening’s dinner (with grilled salmon and sautéed zucchini). Be sure to make your own stock, or, if short on time, use a high-quality, store-bought stock or broth. The quality of your stock will definitely affect the flavor of this dish.

]]> http://leitesculinaria.com/11702/recipes-lemon-israeli-couscous.html#comment-13707 Testers' Choice Mon, 10 May 2010 00:43:48 +0000 http://leitesculinaria.com/wordpress/?p=11702#comment-13707 [Leanne A.] Though this was a simple recipe, I was still impressed. It retains all of the flavors of couscous, is moist, and has a nice chew. Cooking it in chicken broth definitely adds flavor, and the peas and parsley give it a nice sprinkle of color. At first, I thought it was a bit too soupy, but after letting it sit in the pot for a few minutes, the couscous absorbed the liquid and became just right. My only gripe is that eight servings yields very small portions. I really like that it's not a finicky recipe—once you get the hang of the ingredients, you can pretty much eyeball the amounts to taste. [Leanne A.] Though this was a simple recipe, I was still impressed. It retains all of the flavors of couscous, is moist, and has a nice chew. Cooking it in chicken broth definitely adds flavor, and the peas and parsley give it a nice sprinkle of color. At first, I thought it was a bit too soupy, but after letting it sit in the pot for a few minutes, the couscous absorbed the liquid and became just right. My only gripe is that eight servings yields very small portions. I really like that it’s not a finicky recipe—once you get the hang of the ingredients, you can pretty much eyeball the amounts to taste.

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