Asian Style Couscous Food

ASIAN COUSCOUS

Steps:

• Bring the broth to a boil with the cumin and cardamom. Season with salt and pepper, and mix in the couscous. Remove from the heat, and let soak for 10 minutes. Peel and finely chop the shallot. Rinse and dry the mint. Remove the leaves and coarsely chop. Mix the mint, shallot, pomegranate seeds, and the oil into the couscous. Season to taste with lemon juice, rose water, salt, cinnamon, and pepper. Garnish with the rose petals and serve.

ASIAN-STYLE COUSCOUS

Steps:

• Coat bottom of pot with oil or cooking spray. Heat over medium-high flame until hot.
• Add scallions and sauté until tender.
• Add water and remaining ingredients, except couscous. Bring to a boil. Remove from heat.
• Add couscous to pan. Cover and let stand five minutes or until liquid is absorbed.
• Fluff with a fork. Serve warm.

VIETNAMESE COUSCOUS SALAD

Steps:

• To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside.
• To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts.
• In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly.
• Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature.
• Cook's Note: To cook the shrimp, rinse them under running water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil. Add the shrimp, and cook until they are just pink, 4 to 5 minutes. Drain and let cool. Discard the cooking liquid and bay leaves. Shell and devein the shrimp.

ASIAN COUSCOUS

Steps:

• Sautee onions and garlic in olive oil until tender. Remove from oil.
• Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
• Stir in onions and garlic.
• Stir in remaining ingredients and let cous cous sit for five minutes.
• Serve immediately.

GRILLED ASIAN VEGETABLE COUSCOUS

Steps:

• For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
• For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
• For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
• Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
• Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

ASIAN-STYLE COUSCOUS

Steps:

• Coat bottom of pot with oil or cooking spray. Heat over medium-high flame until hot. Add scallions and saute until tender. Add water and next five ingredients. Bring to a boil. Remove from heat. Add couscous to pan. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Serve warm.

ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS

Steps:

• In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
• Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
• Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

ARAME-FLECKED ASIAN COUSCOUS

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.)

MAYAN COUSCOUS

Steps:

• Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
• While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

MOROCCAN STYLE COUSCOUS

Steps:

• Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
• Add onions and saute until translucent.
• Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
• Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
• Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
• Return to a boil, add couscous, and stir well.
• Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.