Couscous Cubano Food

CUBANO

Cubano image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices
8 slices Swiss cheese
4 to 6 slices deli-style ham
5 to 6 ounces thinly sliced pork (roast, chop or pulled)
Quick Garlic Pickles, recipe follows
4 tablespoons butter, softened
1 large cucumber, peeled and sliced thinly
1/4 cup white vinegar
3 tablespoons chopped onion
1 tablespoon salt
1 tablespoon sugar
1 teaspoon red pepper flakes
3 cloves garlic, minced

Steps:

Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
Ingredients and Directions
Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.

VEGETABLE COUSCOUS

Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

COUSCOUS CUBANO

Couscous Cubano image

This recipe is a modification of a contest winner from Near East for original couscous creations. We omitted the green onion for personal tastes. I've only made it once, and it was a little bit bland using just the ingredients below, but was improved by putting some more lime juice on it. We will also try adding more cayenne pepper next time.

Provided by noway

Categories Cuban

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup couscous, prepared according to package directions
1 (15 ounce) can black beans, rinsed and drained
1 cup small diced peeled ripe papaya
1 cup shredded spinach
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup chopped smoked salted almond

Steps:

Prepare couscous using water or chicken broth (we prefer chicken broth because it's more flavorful).
Cool for 10 minutes.
Add remaining ingredients.
Add more lime juice if you want more flavor.

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