TURKISH BEEF PATTIES WITH CONFETTI COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 490, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 89 milligrams, Sodium 891 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 39 grams, Sugar 8 grams
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 SALAD
Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel - Cohocton, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 9g protein.
CONFETTI COUSCOUS
"Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish," notes Marla Stewart of Amity, Arkansas. "I've even stirred in pineapple chunks and cooked chicken for a great lunch.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 570mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
"CONFETTI" COUSCOUS
Categories Vegetable Side Fennel Spring Summer Couscous Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
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 CORN COUSCOUS SALAD
i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!
Provided by chia2160
Categories Vegetable
Time 40m
Yield 30-40 serving(s)
Number Of Ingredients 17
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.
CONFETTI COUSCOUS SALAD
I've been making this recipe for years for potlucks. It's very easy and everyone seems to LOVE it. Even those picky eaters. This can be made a day in advance, and is actually better the next day. (you may want to add extra salad dressing the next day due to absorption)
Provided by Chef Boz
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare couscous according to box directions and allow to cool.
- While couscous is cooling, dice peppers, and slice green onions.
- Add all ingredients in a bowl.
- Add Italian salad dressing.
- Mix together.
- Enjoy!
Nutrition Facts : Calories 151.8, Fat 10.7, SaturatedFat 1.6, Sodium 650.6, Carbohydrate 14.8, Fiber 2.6, Sugar 4.9, Protein 2
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