EASY COUSCOUS PILAF
Carrot, celery, and onion infuse this couscous with loads of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
- Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.
Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g
ISRAELI COUSCOUS PILAF
This couscous can be treated like wild rice as an accompaniment to a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
- Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.
CURRY COUSCOUS AND QUINOA PILAF (VEGETARIAN)
This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).
Provided by Carolyn Moore
Categories Salad Grains Quinoa Salad Recipes
Time 9h20m
Yield 12
Number Of Ingredients 25
Steps:
- Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
- Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.
- Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.
- Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.
Nutrition Facts : Calories 426 calories, Carbohydrate 60.4 g, Cholesterol 3.2 mg, Fat 16.8 g, Fiber 6 g, Protein 9.2 g, SaturatedFat 2.8 g, Sodium 689.6 mg, Sugar 14.1 g
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.
COUSCOUS PILAF
Looking for a couscous recipe? Then check out this pilaf packed with mushroom, bell pepper and nuts - a side or main dish that can be made ready in 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
- Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
- Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
- Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.
Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg
COUSCOUS PILAF
Make and share this Couscous Pilaf recipe from Food.com.
Provided by Rainberry Blues
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
- Bring to a boil; add carrots and onion.
- Cover and reduce heat to low.
- Boil 15 minutes or until carrots are done.
- Add salt, pepper, and couscous.
- Cook, uncovered, 1 minute.
- Add butter.
- Cook and stir 2 minutes.
- Cover and let stand 10 minutes.
- Stir and serve.
MOROCCAN COUSCOUS PILAF
This was the healthy recipe of the day on my "MyYahoo" page. Sounds tasty! ..."Hearty enough to serve as a main course or a substantial side dish."
Provided by MackinacBride
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place squash in a vegetable steaming basket over boiling water.
- Cover and steam until tender, about 5 minutes.
- Set aside.
- Spray a large saucepan with cooking spray and set the pan over medium heat.
- Add bell peppers and onions and cook, stirring, for 3 minutes.
- Add all seasonings/spices and stir to coat the vegetables.
- Add couscous and cook for 2 minutes.
- Remove the pan from the heat.
- Add boiling water to the pan.
- Cover and set aside for 7 minutes to steam.
- Fluff gently with a fork and add steamed squash, chickpeas and parsley.
- Toss to mix, serve warm.
COUSCOUS PILAF
Provided by Metro
Time 13m
Yield 2
Number Of Ingredients 8
Steps:
- In a pot, cook onion in hot oil for about 3 minutes.Add couscous and all remaining ingredients except butter.Simmer 5 minutes, stirring with a fork.Remove from heat and stir in butter with a fork. Serve hot or warm.
COUSCOUS AND BULGUR PILAF
Categories Herb Side Couscous Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
- Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
- Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.
SPICED COUSCOUS AND TURKEY PILAF
Provided by Melissa Roberts
Categories turkey Thanksgiving Quick & Easy Dinner Lunch Spice Chickpea Couscous Simmer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.
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- Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 7 minutes.
- While vegetables cook, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onion mixture, salt, and black pepper. Sprinkle with nuts.
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- Cook the couscous according to the package directions. In a large bowl, combine the couscous, almonds, cranberries, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
- Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Season the lamb with the cumin and ¼ teaspoon each salt and pepper. Working in batches, cook to the desired doneness, 3 to 4 minutes per side for medium-rare.
- In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and onion and toss to combine. Serve with the lamb and couscous.
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4.5/5 (44)Total Time 30 minsCategory Dinner, Main Course, Side DishCalories 359 per serving
- In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
- In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
- Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and vegetable stock, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
- Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
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