Cuisinart CMW-55 CMW-55 Manual - Page 21
Israeli Couscous Pilaf with, Cranberries, Golden Raisins, and Pine Nuts, Simple Hollandaise
UPC - 086279022721
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Israeli Couscous Pilaf with Cranberries, Golden Raisins and Pine Nuts This side dish is wonderful served on its own, or can be used to stuff the steamed halves of acorn squash. Makes about 3 cups (six ½-cup servings) 1⁄3 cup pine nuts 1½ tablespoons extra virgin olive oil ¼ cup chopped shallot 1 garlic clove, peeled and chopped ¾ teaspoon herbes de Provence 1 cup Israeli couscous* 1 cup low sodium chicken or vegetable broth/stock 1 cup water 2⁄3 cup dried cranberries, divided 1⁄3 cup golden raisins ¾ teaspoon kosher salt ¼ teaspoon freshly ground pepper 2 tablespoon chopped fresh parsley 1 teaspoon chopped fresh orange zest julienned fresh sage leaves (optional garnish) Spread pine nuts in a microwave-safe dish and place in the Cuisinart® Compact Microwave. Microwave for 1½ to 2 minutes on high (PL 10), stirring every 30 seconds until they are toasted to taste. Reserve. Place olive oil, shallot, garlic, and herbes de Provence in a 1½-quart microwave-safe casserole or bowl. Stir to combine. Cover with a sheet of waxed paper and microwave on high (PL 10) for 2 minutes. Stir, re-cover with waxed paper and microwave on high for 1 minute. Stir in couscous and spread into an even layer. Cover with waxed paper and microwave on high for 1 minute. Add broth/stock and water; stir. Cover with a lid or plate and microwave on high for 5 minutes. Stir in half the dried cranberries, all the raisins, salt and pepper; cover. Microwave on medium-high (PL 7) for 8 to 9 minutes, until all the liquid is absorbed and couscous is tender. Let stand 2 minutes. Stir in reserved toasted pine nuts, remaining dried cranberries, parsley and orange zest. If desired, sprinkle with julienned fresh sage leaves to garnish. Serve hot. Nutritional information per serving: Calories 191 (35% from fat) • carb. 28g • pro. 4g • fat 8g • sat. fat 1g • chol. 0mg • sod. 251mg • calc. 17mg • fiber 2g 20 *Israeli couscous is a semolina pasta about the size of a peppercorn. It can be found in many well-stocked grocery stores with international food sections, or in specialty grocery stores. Simple Hollandaise Sauces with egg emulsions can be daunting - making this one in your microwave makes it quick and easy. Serve with fish, vegetables or to make Eggs Benedict. Makes about 1 cup ½ cup unsalted butter, cut into ½-inch slices 3 large egg yolks 2 tablespoons fresh lemon juice 1 tablespoon water ½ teaspoon kosher salt ¼ teaspoon dry mustard Place butter in a microwave-safe 1-cup measure. Cover with waxed paper and place in the Cuisinart® Compact Microwave and microwave on high (PL 10) to melt, about 1 minute. Let cool slightly, about 4 to 5 minutes. Place egg yolks, lemon juice, water, salt and dry mustard in a microwave-safe 4-cup measure or bowl with handle. Whisk until emulsified and smooth. Whisk in melted, cooled butter; whisk until completely emulsified. Cook sauce uncovered for 2 minutes on medium-high (PL 7), stopping to whisk briskly every 20 seconds. The mixture will begin to thicken at the edges and resemble a soft custard. Cook until mixture thickens enough to coat the back of a spoon. Serve warm with seafood, vegetables, or eggs. If not serving immediately, cover with a round of waxed paper placed directly on the sauce to prevent a skin from forming. To reheat, remove waxed paper. Microwave on medium-low (PL 3) for 2 minutes, stirring with a whisk after 1 minute of cooking, and again when cooking is completed. Nutritional information per serving (2 tablespoons): Calories 125 (95% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 8g • chol. 111mg • sod. 88mg • calc. 12mg • fiber 0g