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2020
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 casse-
role 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 cranber-
ries, 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 gar-
nish. 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
*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 daunt-
ing – 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 mea-
sure. 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 medi-
um-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, vegeta-
bles, 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 min-
ute 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