COUSCOUS WITH ARUGULA AND BALSAMIC TOMATOES
Steps:
- For the couscous:
- In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.
COUSCOUS STUFFED ROMA TOMATOES WITH PINE NUTS
Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.
Provided by Melanie B.
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.
- Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top.
- Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted.
- Enjoy as a side dish or a yummy snack!
Nutrition Facts : Calories 201.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 5, Sodium 669.5, Carbohydrate 31.9, Fiber 3, Sugar 2.5, Protein 7.4
ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.
- In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams
COUSCOUS SALAD WITH CHERRY TOMATOES, LEMON, AND PINE NUTS
This salad has a fresh taste from the mint, parsley and lemon which contrasts with the crunchy pine nuts. You can make this in advance by tossing in the tomatoes, pine nuts, and herbs right before serving. From Everyday Greens: Home Cooking from Greens, the celebrated Vegetarian restraunt.
Provided by cookiedog
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the couscous grains into a small baking dish. Set the lemon zest aside to toss with the salad later. Combine the water, lemon juice, vinegar, olive oil, salt, and pepper in a small saucepan. Bring to a boil, pour over couscous, and give it a quick stir. Cover the dish and set aside for 20 minutes.
- When the couscous is ready, gently fluff it with a fork to separate the grains. Transfer to a serving bowl and toss with the reserved lemon zest and the remaining ingredients.
Nutrition Facts : Calories 306.7, Fat 14.8, SaturatedFat 1.8, Sodium 446.3, Carbohydrate 37.1, Fiber 3.3, Sugar 1.5, Protein 7
ISRAELI COUSCOUS WITH PINE NUTS AND FRESH PARSLEY
Usually I purchase Israeli couscous in bulk, but a few weeks back I bought a box of it at Trader Joes partly because this recipe was printed on the back of the box. The original recipe indicates that the raisins are optional. You can skip them altogether if you wish (personally I wouldn't).
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add pine nuts and stir until golden brown. Transfer to a small bowl.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat.
- Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf, stirring until couscous browns slightly.
- Add broth and salt then bring to a boil.
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 10 minutes.
- Remove pan from heat and stir in the fresh parsley, pine nuts and lemon zest.
- Optional: add the raisins for a savory/sweet taste.
- Season with fresh cracked black pepper to taste.
COUSCOUS-STUFFED TOMATOES WITH CURRANTS AND HERBS
Steps:
- Halve each tomato horizontally, scoop out and discard the seeds, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/3-inch-thick shells. Sprinkle the insides of the tomatoes with salt and invert the tomato shells onto a rack to drain for 30 minutes.
- In a small saucepan combine the currants with 1 cup of the broth and simmer them for 5 minutes. Drain the currants in a sieve set over a 2-cup measure, add enough of the remaining broth to measure 1 1/2 cups, and transfer the broth to the pan. Add 1 tablespoon of the oil to the broth and bring the mixture to a boil. Stir in the couscous and let it stand, covered, off the heat for 5 minutes. Stir the couscous with a fork, breaking up any lumps, and toss it in a bowl with the currants, the reserved tomato pulp, chopped, the remaining 2 tablespoons oil, the scallion, the dill, the mint, the lemon juice, salt and pepper to taste. Divide the couscous mixture among the tomato shells, mounding it, arrange the stuffed tomatoes in an oiled baking dish just large enough to hold them, and bake them, covered, in a preheated 325°F oven for 10 minutes. Serve the stuffed tomatoes warm or at room temperature.
ROMA TOMATOES
Any type of tomatoes cooked this way will do, but the Roma tomatoes have a good flavour. I cook tomatoes like this quite often.
Provided by Karin...
Categories Low Protein
Time 23m
Yield 12 Roasted Tomato halves, 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the tomatoes in half.
- Drizzle with olive oil.
- Season with salt and freshly ground black pepper.
- Roast in hot oven for about 15-20 minutes.
FARFALLE WITH SAUSAGE, PINE NUTS, TOMATOES & SPINACH
I made this up as I went along - it is so good! Ingredients are not exact, so use as much or little as you like.
Provided by nancy.meyer
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook farfalle according to package directions. Drain.
- Heat olive oil in a large, heavy skillet.
- Add garlic, and sauté until fragrant (about 3 minutes).
- Add pine nuts to garlic, and sauté 5 minutes.
- Add onion, sauté until soft (3 minutes).
- Add mushrooms and sauté 3 minutes.
- At this point you may need to add more olive oil if mixture is dry.
- Add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. Sauté mixture while sausage is browning, stirring occasionally.
- In a separate skillet, brown sausage until cooked through. Add sausage to vegetable mixture. Blend well, and sauté until mixture is moist but not soupy.
- Fold spinach into the mixture. Remove from heat once spinach begins to wilt.
- In a large bowl, combine farfalle and sausage/vegetable mixture.
- Stir in parmesan cheese. Blend well.
- Spoon into pasta bowls or plates and top with additional parmesan cheese.
COUSCOUS-STUFFED BEEF TOMATOES
Save on the washing up with this all-in-one veggie supper
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
- Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.
- Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.
Nutrition Facts : Calories 285 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium
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