GARLIC CHICKEN WITH ISRAELI COUSCOUS
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
- Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
- Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
- For the couscous:
- Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
- Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
- Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
- Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
- To assemble:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
- Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
- When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.
LEMONY ISRAELI COUSCOUS WITH ASPARAGUS
I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.
Provided by Diana Moutsopoulos
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
- Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
- Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 76.9 g, Fat 11.1 g, Fiber 11.1 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 99.7 mg, Sugar 5 g
CHICKEN & ASPARAGUS WITH COUS COUS
I adapted this from a recipe I saw on one of Jamie Olivers TV shows - it is so simple yet the flavours are beautiful !!
Provided by Jacqui from Oz
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in large frypan, then add chicken pieces and cook until golden.
- Throw in the bacon, olives (cut up if you wish), asparagus and 3/4 cup of the tomatoes. Cook until chicken is tender and bacon is crisp.
- Pour in the chicken stock and remaining tomatoes and cook until stock has formed a slightly thickened sauce.(Note, some or all of the chicken stock can be replaced with wine if preferred).
- Place frypan in middle of table, along with big bowl of cous cous and let people dig in!
Nutrition Facts : Calories 213.8, Fat 19.5, SaturatedFat 5.8, Cholesterol 21.7, Sodium 330.1, Carbohydrate 5.8, Fiber 1.5, Sugar 2.4, Protein 4.9
VICKI'S FAVORITE CHICKEN WITH GRAPES, COUSCOUS AND ROASTED ASPARAGUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
- Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
- Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
- Serve tenders and grapes on couscous alongside asparagus.
CHICKEN WITH COUSCOUS
Steps:
- Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS
Steps:
- In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
- Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
- Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
- Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
- Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F
- Coat a large baking sheet with cooking spray.
- Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.
FESTIVE CHICKEN WITH ASPARAGUS
Easy to make but nice enough for company, from the "Touched by a Rainbow" Kansas cookbook. Dh doesn't like bleu cheese so I leave it out. Serve with rice or noodles.
Provided by winkki
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in lg skillet over medium heat.
- Coat chicken with flour and brown in oil; remove to plate.
- In shallow 3-quart casserole, combine bleu cheese, wine, and soup.
- (I usually spray with non-stick spray first to help with clean-up) Arrange chicken in soup mixture, spooning soup over top of chicken to coat.
- Bake uncovered at 375 for 30 min.
- Meanwhile, clean asparagus spears and cut in half crosswise.
- Remove chicken from oven and arrange asparagus between pieces of chicken.
- Cover tightly and bake 30 minutes or until chicken is tender.
- Serve with rice or noodles.
Nutrition Facts : Calories 282.3, Fat 18.2, SaturatedFat 4.7, Cholesterol 54.7, Sodium 458.9, Carbohydrate 8.9, Fiber 1.7, Sugar 1.8, Protein 19.5
PESTO CHICKEN & ASPARAGUS
With only five ingredients I can put a beautiful meal on the table for family or guests in very little time. I use store-bought pesto, which makes preparation quick and easy. This is a one-skillet dish, and it's also the only way I can get my 3-year-old son to eat asparagus. -Brooke Icenhour, Easley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.
Nutrition Facts : Calories 525 calories, Fat 42g fat (19g saturated fat), Cholesterol 154mg cholesterol, Sodium 321mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 31g protein.
SPRING-VEGETABLE COUSCOUS WITH CHICKEN
This one-pan dish would also be good with sugar snap peas added at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.
Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g
BAKED ASPARAGUS AND COUSCOUS
Enjoy this easy casserole dinner made with asparagus and couscous topped with crispy bread crumbs - ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°.
- Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.
- Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 2 mg, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 990 mg
ASPARAGUS COUSCOUS & PARMESAN
I searched high and low @ Zaar to find a recipe that combined asparagus & couscous and low and behold........ there was a recipe on the back of the box. I omitted some of the ingredients and came up with this. It ROCKED!
Provided by Chicagoland Chef du
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut each asparagus spear into 3-4 pieces.
- Heat olive oil in a deep sauce pan. Add garlic, sautee for 1 minute.
- Add broth and contents of flavor packet.
- Add asparagus pieces. Simmer for for 3-4 minutes.
- Add couscous, stir to combine; turn off heat; add parmesan cheese, and let stand for 5 minutes.
- Serve.
CHICKEN AND ASPARAGUS WITH PENNE PASTA
Easy dinner that tastes amazing.
Provided by Sandi Quinly
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a baking sheet with aluminum foil.
- Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
- Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
- Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
- Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
- Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 58.2 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 4.1 g, Protein 28.8 g, SaturatedFat 4.6 g, Sodium 269.3 mg, Sugar 3.9 g
CHICKEN & ASPARAGUS COBB LOAF
Always a favourite at get-togethers, this easy cob loaf is quick to prepare and extremely moorish! I recommend a crusty cob loaf to avoid leaks! Also recipe can be adjusted to individual taste so the ingredients are only a guide. I also make a bacon and mushroom mixture which is also extremely good! The servings will depend on the size of the Cob Loaf.
Provided by ScottysAngels
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the top off of the Cob Loaf about 1/4 of the way down. Set aside top.
- Gently scoop out the soft bread centre of the Cob Loaf, careful not to break the sides. Tear this soft bread into pieces for dipping and place on a baking tray with the hollow cob loaf.
- Bake in a moderate oven until crisp (avoid browning if possible). Take out and set aside.
- Finely dice Chicken and cook in a non-stick or lightly oiled frypan.
- In a large saucepan/pot over a medium heat, combine Sour Cream, Grated Cheese, Asparagus and cooked Chicken and stir until the cheese has melted and the mixture is warm. DO NOT BRIN TO THE BOIL!
- Pour mixture into the Cob Loaf, replace top and place in a moderate oven for 5 minutes to heat the outside. If you have some mixture left over just serve in a bowl beside the Cob.
- Serve on a Large Platter surrounded by the dipping pieces. Once the dipping pieces are devoured, break off the sides! The whole lot can be eaten. (The sides and bottom of the cob are the best!).
CHICKEN WITH COUSCOUS
My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN ASPARAGUS PASTA
We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.
Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS
Provided by Jeanne Kelley
Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Parmesan Asparagus Pea Summer Chill Healthy Potluck Couscous Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
- Test-kitchen tip:
- To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
CHICKEN, ASPARAGUS & CORN CHOWDER
Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
CASABLANCA CHICKEN COUSCOUS
To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.
Nutrition Facts : Calories 448 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 715mg sodium, Carbohydrate 63g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein.
ISRAELI COUSCOUS WITH ASPARAGUS
Make and share this Israeli Couscous With Asparagus recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
- Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
- Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
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