Aromatic Couscous In Minutes Food

ARAME-FLECKED ASIAN COUSCOUS

Arame-flecked Asian Couscous image

Provided by Lorna Sass

Categories Vegetarian Dinner Vegan Couscous Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield makes 4 main-course servings

Number Of Ingredients 12

Ingredients

1 1/2 cups whole wheat couscous
1 tablespoon minced fresh ginger
1/8 teaspoon cayenne
1 1/2 to 1 3/4 cups boiling water
1/2 ounce arame sea vegetable (about 1 cup loosely packed)
1 1/2 cups finely chopped carrots
1 cup finely chopped radishes
3/4 cup thinly sliced scallion greens
2 to 3 tablespoons toasted sesame oil
3 to 4 tablespoons shoyu or tamari
Approximately 3 tablespoons brown rice or seasoned rice vinegar (the latter adds sweetness too)
1/3 cup toasted sunflower seeds

Steps:

Mix the couscous, ginger, and cayenne in a large heatproof bowl or storage container and pour 1 1/2 cups boiling water on top. Cover tightly and let sit until all of the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, stir in an additional 1/4 cup boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork, and let cool.
Meanwhile, place the arame in a bowl with ample cold water to cover and let stand until rehydrated, about 10 minutes. Rinse thoroughly and drain well.
Add the drained arame, carrots, radishes, and scallions to the couscous. Stir in enough sesame oil, shoyu, and vinegar to give the salad intense flavor. Stir in the sunflower seeds. Serve at room temperature. (Leftovers will probably need to be perked up with additional dressing.)

HARISSA COUSCOUS

Harissa Couscous image

This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.

Provided by English_Rose

Categories Grains

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

14 ounces couscous
6 -8 scallions, finely sliced
3 tablespoons mint, roughly chopped
9 ounces cherry tomatoes, halved
1 3/4 cups vegetable stock, hot
1 teaspoon harissa
3 tablespoons olive oil
1 lemon, juice

Steps:

Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

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