HOW TO COOK COUSCOUS
Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 9
Steps:
- In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
- Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
- Uncover and fluff with a fork.
- You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!
Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving
MOROCCAN COUSCOUS
This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
- Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g
COOL COUSCOUS SALAD
Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
COUSCOUS TOSS
Make and share this Couscous Toss recipe from Food.com.
Provided by nemokitty
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken broth, basil and garlic in medium saucepan, stirring well; bring to a boil. Remove from heat. Add couscous, cover and let stand 5 minutes. Fluff couscous with a fork.
- Combine vinegar, olive oil, pepper and salt in a small bowl, stirring with a wire whisk. Add vinegar mixture and tomato to couscous, tossing well.
Nutrition Facts : Calories 104.5, Fat 1.6, SaturatedFat 0.3, Sodium 64.3, Carbohydrate 18.7, Fiber 1.5, Sugar 0.8, Protein 3.9
SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD
Provided by Sunny Anderson
Categories side-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
- Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
- Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
COUSCOUS SALAD
Steps:
- In a saucepan, bring the chicken stock to a boil.
- Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.
- In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.
COOL COUSCOUS SALAD
Steps:
- Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
- To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
- Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
- In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.
GIANT COUSCOUS & TOMATO SALAD WITH ZHOUG-STYLE DRESSING
Make this giant couscous and tomato salad as a summer side. Zhoug is a spicy, bright green Middle Eastern sauce that brings this dish alive
Provided by Janine Ratcliffe
Categories Side dish
Time 20m
Number Of Ingredients 11
Steps:
- Put the tomatoes and onion in a large bowl with ½ tsp sea salt. Toss and leave to sit.
- Cook the couscous in a pan of boiling salted water for 8-10 mins until tender (don't overcook it - you want it a bit under so it can soak up the juices from the tomato), then drain really well. Cool for 10 mins then toss with the tomato and onion mixture.
- Blend all the dressing ingredients with 1 tbsp water and ½ tsp sea salt until smooth. Drizzle some over the couscous, then serve the rest on the side for people to help themselves.
Nutrition Facts : Calories 222 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
COOL COUSCOUS TOSS
A light and yummy chilled couscous-based salad. Perfect for summer because it's no fuss! I titled it a "toss" instead of a salad because it can stand alone as a cool light vegetarian entree. It can also be served as a side dish. You could add diced cheese and or/salami if you'd like to make it heartier. Perfect for a pot luck or picnic because it won't spoil if it sits out a while and it's still delicious served at room temperature. Cook time includes chill time...it's even better if allowed to sit overnight in the refrigerator. You can easily vary the canned veggies based on what you have in your pantry.
Provided by SaraFish
Categories One Dish Meal
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Allow couscous to cool slightly.
- Mix all ingredients together.
- Chill and serve.
- Amazingly delicious!
Nutrition Facts : Calories 556.2, Fat 1.5, SaturatedFat 0.2, Sodium 172, Carbohydrate 113.7, Fiber 9.2, Sugar 0.7, Protein 19.5
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