COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!
Provided by Erin C. David
Categories World Cuisine Recipes African North African Egyptian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
- Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
- Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g
COUSCOUS SALAD WITH FETA CHEESE AND SUN-DRIED TOMATOES
This light and lovely side dish features tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap and is scrumdilicious and healty (O.M.G !!! ) too. Recipe was found in Taste of Home Healthy Cooking magaizine. Enjoy !!!!
Provided by Buddybearr
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes. Let stand 5 minutes.
- in a small saucepan, bring broth to a boil and stir in couscous.
- Remove saucepan with broth and couscous from the heat and let it stand 5 minutes or until broth is absorbed.
- Drain and chop tomatoes and add couscous.
- Gently stir in remaining ingredients (feta cheese, parsley, oregano, lemon juice, tsp of water and olive oil)
- Serve warmed or chilled and -- Manga ! .
COUSCOUS WITH SUN-DRIED TOMATOES, FETA CHEESE, AND MINT
Make and share this Couscous With Sun-Dried Tomatoes, Feta Cheese, and Mint recipe from Food.com.
Provided by mollyvf
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook couscous.
- Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
- Toss to combine.
- Season with salt and pepper.
- Serve warm or chilled.
Nutrition Facts : Calories 96.9, Fat 5.1, SaturatedFat 2.4, Cholesterol 12.6, Sodium 236.8, Carbohydrate 9.2, Fiber 2.7, Sugar 2.5, Protein 4.8
COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
- Add the sun-dried tomatoes and sauté 30 seconds more.
- Add olives and chicken stock and bring to a boil.
- Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
- Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
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