COUSCOUS WITH SUN-DRIED TOMATO AND FETA
This easy couscous recipe works well served warm or at room temperature.
Provided by Heidi
Categories Side Dish
Time 10m
Number Of Ingredients 7
Steps:
- In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside.
- In a medium saucepan, bring 1 1/4 cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes.
- Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.
COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA
Recipe VIDEO above. A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket / arugula, herbs and the added nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! The flavour pops from the sun dried tomato and feta are quite intense, so this truly is satisfying to have as a meal, or as a substantial side. This makes quite a lot - serves 5 as a main, or 8 - 10 as a side. Keeps very well.
Provided by Nagi
Number Of Ingredients 16
Steps:
- Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
- Fluff couscous with fork. Cool a bit.
- Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
- Adjust salt and pepper to taste.
- Transfer to serving bowl, sprinkle with feta. Serve.
Nutrition Facts : ServingSize 183 g, Calories 260 kcal
COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
- For the chicken: Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!
Provided by Erin C. David
Categories World Cuisine Recipes African North African Egyptian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
- Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
- Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g
COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
- Add the sun-dried tomatoes and sauté 30 seconds more.
- Add olives and chicken stock and bring to a boil.
- Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
- Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
COUSCOUS SALAD WITH FETA CHEESE AND SUN-DRIED TOMATOES
This light and lovely side dish features tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap and is scrumdilicious and healty (O.M.G !!! ) too. Recipe was found in Taste of Home Healthy Cooking magaizine. Enjoy !!!!
Provided by Buddybearr
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes. Let stand 5 minutes.
- in a small saucepan, bring broth to a boil and stir in couscous.
- Remove saucepan with broth and couscous from the heat and let it stand 5 minutes or until broth is absorbed.
- Drain and chop tomatoes and add couscous.
- Gently stir in remaining ingredients (feta cheese, parsley, oregano, lemon juice, tsp of water and olive oil)
- Serve warmed or chilled and -- Manga ! .
COUSCOUS WITH SUN-DRIED TOMATOES, FETA CHEESE, AND MINT
Make and share this Couscous With Sun-Dried Tomatoes, Feta Cheese, and Mint recipe from Food.com.
Provided by mollyvf
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook couscous.
- Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
- Toss to combine.
- Season with salt and pepper.
- Serve warm or chilled.
Nutrition Facts : Calories 96.9, Fat 5.1, SaturatedFat 2.4, Cholesterol 12.6, Sodium 236.8, Carbohydrate 9.2, Fiber 2.7, Sugar 2.5, Protein 4.8
FETA COUSCOUS SALAD
Make and share this Feta Couscous Salad recipe from Food.com.
Provided by eillena
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat broth until boiling and stir in couscous. Cover and remove from heat. Let it stand for five minutes. Transfer to a large bowl and fluff couscous with with and let cool for ten minutes.
- Add feta, cucumber, tomato, pepper, green onion and fresh basil.
- Prepare the dressing. Combine vinegar, oil, garlic and sugar.
- Pour dressing over couscous and vegetables and add salt and pepper to taste.
Nutrition Facts : Calories 338.2, Fat 20.6, SaturatedFat 7.4, Cholesterol 33.4, Sodium 632.2, Carbohydrate 27.9, Fiber 2.5, Sugar 3.9, Protein 10.8
COUSCOUS SALAD WITH KALE, TOMATOES, CRANBERRIES, AND FETA
This kale salad with cranberries is called "circus salad" in our house because it is so colorful and fun! This is a super wholesome salad with all-natural ingredients and no added oils or sugar. Try using quinoa instead of couscous, add warm asparagus on top, or stir in roasted, diced sweet potatoes and onions for even more color and nutrients. This keeps well for days - I usually make a big batch and have it for lunch through the week.
Provided by sissyneck
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
- Squeeze lemon juice over ingredients and toss until blended.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 9.9 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 267.5 mg, Sugar 7.3 g
COUSCOUS FETA SALAD
The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time
Provided by Chef1MOM-Connie
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
- Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
- While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
- Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
- Add feta cheese and gently mix to combine.
- Garnish with black olives, if desired.
- Add salt and pepper to taste and enjoy!
Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2
COUSCOUS WITH FETA 'N' TOMATOES
This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. -Josephine Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE
This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.
Provided by BroChef TV
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
- Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
- Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
- Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
- Plate marinated feta and serve dressed salad over top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g
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