CILANTRO COUSCOUS SALAD
Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.-Cindy Gifford, Cedar City, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.
Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
COUSCOUS WITH CILANTRO
Serve this dish alongside Moroccan braised chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 4
Steps:
- In a large bowl, combine couscous and oil; toss to coat grains. In a medium saucepan, bring 1 3/4 cups water to a boil; remove from heat. Add 1/2 teaspoon coarse salt, 1/8 teaspoon pepper, and couscous; stir. Cover; let stand until couscous has absorbed water, 5 minutes. Add cilantro; fluff couscous with a fork. Serve immediately, with cilantro sprigs if desired.
GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS
Aleppo pepper, also known as a Halaby pepper, is named after a city in northern Syria that is famous for its chiles. These pepper flakes have a mild, almost tangy flavor and are about half as spicy as most chile flakes. Combined with lime, cilantro and garlic, the Aleppo pepper really shines slathered over scallops and zucchini before they are grilled. The bright, herby, tangy sauce for this recipe acts as a marinade for the scallops and vegetables, a dressing for the couscous and a finishing sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill or grill pan to medium-high.
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
- Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
- Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
- Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
- Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
- Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.
COUSCOUS WITH CARROT AND CILANTRO
This herbed couscous dish is ready to go in 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 5
Steps:
- In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
- Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.
Nutrition Facts : Calories 200 g, Fat 4 g, Fiber 2 g, Protein 6 g
COUSCOUS WITH FRESH CILANTRO AND LEMON JUICE
This easy and simple couscous is a perfect side for a tagine. if you don't like the flavor of cilantro, try using fresh mint or parsley. For added flavor use broth for the water.
Provided by Outta Here
Categories Moroccan
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute.
- Add water, lemon zest, and coarse salt; bring to boil.
- Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes.
- Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired.
- Serve.
SALMON WITH CHERMOULA SAUCE AND COUSCOUS
What better way to use up cilantro and parsley in the fridge, than making a spiced and flavorful herbaceous sauce! This Moroccan sauce gets paired with earthy spices like cumin and coriander, making it an easy go-to coating and marinade for many proteins. In this recipe, it's pulsed in a food processor and gets spooned over salmon filets. This chermoula also calls for adding juice of lemon and the zest, but you can try it with preserved lemons for a nice relish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
- Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
- Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.
Nutrition Facts : Calories 510, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 66 milligrams, Sodium 457 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Sugar 1 grams, Protein 35 grams
APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
CILANTRO COUSCOUS
Steps:
- Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
- Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
- nutrition information
- (Per serving)
- Calories: 79
- Total fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 87mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 1g
- Protein: 3g
- Calcium: 22mg
- Potassium: 144mg
- dietary exchanges
- 1/2 starch
- 1 vegetable
- 1 fat
SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS
A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.
Provided by Grumpy's Honeybunch
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
- Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
- Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
- Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 52 g, Cholesterol 58.5 mg, Fat 6.2 g, Fiber 3 g, Protein 28.4 g, SaturatedFat 1.2 g, Sodium 1675.2 mg, Sugar 22.2 g
CARROT AND CILANTRO COUSCOUS
This is from Coup de Pouce. This is an healthy recipe and done in 20 minutes. No cooking time involved. ETA on July 22, 2011 : I made this recipe. We loved the carrots and peas in the couscous. We thought it was too much fresh cilantro in the couscous. But also we're not fan of cilantro. If you love cilantro, then I'm sure it's going to be perfect for you ;)
Provided by Boomette
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix couscous, carrots and peas. Add boiling water, cover and let rest for 5 minutes or until veggies are tender but still crunchy and water is absorbed. With a fork, fluff the couscous.
- In a small bowl, with a whisk, mix lemon juice, oil, salt, fresh cilantro and ground coriander. Add this mixture to the couscous and mix delicately. Serve warm or at room temperature.
Nutrition Facts : Calories 44.2, Fat 3.5, SaturatedFat 0.5, Sodium 168.7, Carbohydrate 3, Fiber 0.9, Sugar 1.3, Protein 0.6
COUSCOUS WITH CILANTRO
Make and share this Couscous With Cilantro recipe from Food.com.
Provided by little_wing
Categories African
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine couscous and oil, tossing to coat grains.
- In a medium saucepan, bring water to boil.
- Remove from heat and add salt, pepper and couscous and stir to combine.
- Cover and let stand until couscous has absorbed water, about 5 minutes.
- Add cilantro and fluff with fork.
- Serve immediately.
Nutrition Facts : Calories 288.1, Fat 7.5, SaturatedFat 1.1, Sodium 422.6, Carbohydrate 45, Fiber 2.9, Sugar 0.2, Protein 8.8
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