Confetti Couscous Food

CONFETTI COUSCOUS

Steps:

• Gather all ingredients before starting recipe.
• Mix dressing ingredients and set aside.
• Measure 1 cup of uncooked couscous and pour into a medium bowl.
• Add finely diced red and green pepper to couscous.
• Measure 1 cup of chicken stock in a 2 cup measure cup and add 3/4 of a cup of raisins to the chicken stock. Microwave on high for 2 minutes or until the chicken stock comes to a boil. Allow raisins to steep for a couple of minutes, then add the stock and the raisins to the couscous.
• Cover bowl with cling wrap and allow to steam, for at least 5 minutes. Remove cling wrap and fluff couscous with a fork until it light and fluffy, tossing the raisins and peppers until well blended.
• Drizzle dressing over couscous, mix, taste, then drizzle a bit more or to your liking.

CONFETTI COUSCOUS

Steps:

• In a large saucepan, bring the broth, water, lemon juice, zest and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos.

TURKISH BEEF PATTIES WITH CONFETTI COUSCOUS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
• Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
• Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.

"CONFETTI" COUSCOUS

Steps:

• Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
• Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
• Stir in fennel fronds and season with salt and pepper.

CONFETTI COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed., Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

COUSCOUS WITH VEGETABLES

Steps:

• Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
• After five minutes, fluff couscous with a fork, cover again, and set aside.
• Combine chickpeas, vegetables, water, and sherry in a frying pan.
• Cover and cook 10 minutes over medium heat.
• Add seasonings and stir.
• To serve, ring couscous around a platter and mound the vegetable mixture in the center.

CONFETTI CORN COUSCOUS SALAD

Steps:

• if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
• if using israeli couscous, steam or boil for 13 minutes, remove from heat.
• if boiling, drain.
• in a huge bowl add couscous, corn, and the rest of the salad ingredients.
• mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
• serve at room temperature.