PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
BROCCOLI WITH BOW TIES AND PEAS
Steps:
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.
CHEAT SHEET ROASTED VEGETABLE COUSCOUS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
- Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
- To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.
COUSCOUS WITH BROCCOLI
Very yummy! Only 3 WW points per serving! From the Weight Watchers "5 Ingredients, 15 Minutes" Cookbook.
Provided by Roni_C
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using frozen broccoli, thaw and drain.
- Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
- Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.
Nutrition Facts : Calories 181.4, Fat 0.5, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 37, Fiber 4.3, Sugar 0.9, Protein 7.5
COUSCOUS PRIMAVERA
This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.
Provided by Chef John
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
- Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
- Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.
Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g
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