Couscous Tacos Food
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
COUSCOUS TACOS
From a vegetarian cookbook of mine. I love Couscous (KOOS-koos)- it is a quick-cooking grain made from ground semolina in the shape of very tiny beads, so it is a cool change from regular pasta! Also, I suppose you can use soft shell tacos shells, not just hard shell.
Provided by BeccaB3c
Categories Grains
Time 20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan combine undrained stewed tomatoes, water, onion, and taco seasoning mix.
- Bring to a boil.
- Stir in couscous and tofu.
- Cover; remove from heat- Let stand for 5 minutes.
- Spoon couscous mixture into taco shells.
- Top with lettuce and cheese- Serve with salsa.
Nutrition Facts : Calories 315.1, Fat 12.4, SaturatedFat 5.2, Cholesterol 15.8, Sodium 534.6, Carbohydrate 38.8, Fiber 3, Sugar 1.1, Protein 13
COUSCOUS WITH PISTACHIOS, SCALLIONS AND CURRANTS
Make and share this Couscous With Pistachios, Scallions and Currants recipe from Food.com.
Provided by Robin Hanahan
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, cover currants with hot water. Let sit and plump for 15 minutes. In a saucepan heat the chicken broth and butter to a boil. Stir in the couscous. Remove from the heat and let stand, covered, for 5 to 10 minutes. Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil. When the couscous is done, transfer it to a bowl and break up the lumps with a fork. Drain currants and add to the couscous. Stir in the scallions, pistachios and parsley. Toss the couscous with the dressing and serve.
Nutrition Facts : Calories 551.2, Fat 33.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 336.6, Carbohydrate 53.5, Fiber 5.4, Sugar 14.1, Protein 11.6
CASSAVA COUSCOUS (ATTIEKE)
Originally from the Ivory Coast, fermented cassava couscous, or attieke, is a tangy alternative to wheat couscous. It has a slightly sour taste that goes well with your favorite savory and spicy dishes. It's an easy dish to make and is delicious the next day; just add a bit of water before reheating. It is a gluten-free way to enjoy couscous.
Provided by Buckwheat Queen
Categories Couscous
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Saute onion, carrot, and celery until fragrant, 3 to 4 minutes. Add peanuts, sesame seeds, bay leaf, and salt, stirring often. When the vegetables are tender and the seeds and peanuts have toasted, add the attieke, stirring constantly. Pour the water over the entire pan, distributing evenly.
- Cover and reduce the heat to medium, allowing the couscous to steam until it is moist and heated all the way through, about 5 minutes.
- Remove the cover and fold the couscous with a spatula. Do not stir, as this will mash the couscous, just use a folding maneuver to mix the ingredients from the bottom upwards and let the couscous breathe to help the water evaporate. Top with chopped cilantro.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.8 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 0.9 g
MEXICAN COUSCOUS
This is an excellent side dish for mexican meals. It's much quicker than rice and is also quite light and healthy. I originally found this recipe on the Better Homes and Gardens website, but have adapted it to fit our own preferences.
Provided by Kendra
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in olive oil over medium heat until tender.
- Stir in cumin and chile powder, and cook for 1 minute.
- Add broth, peas, tomato and cilantro, and bring to a boil.
- Stir in couscous, cover and remove from heat.
- Let stand for 5 minutes.
- Fluff with a fork before serving.
COUSCOUS TACOS
This is a vegetarian recipe given to me by a friend. Me and my boyfriend eat it all the time. He claims it reminds him of his mothers tacos (which contain meat!) This recipe is easy to make and doesn't take up alot of time to prepare and cook. I usually use the "hot" taco seasoning to add spice. ENJOY!!
Provided by kellyrae
Categories Lunch/Snacks
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion.
- Place diced onions, diced tomatoes, water, and taco seasoning into medium pot and stir.
- Turn stove on medium/high and bring mixture to a boil.
- Let cook for a few minutes.
- While that is cooking dice the tofu into 1/4 inch squares.
- Add tofu and couscous, stir, turn off heat, and cover pot.
- Let it sit for 5 minutes,covered.
- Warm the taco shells.
- Scoop mixture into shells.
- Serve with whatever taco condiments you prefer.
Nutrition Facts : Calories 785.9, Fat 20.7, SaturatedFat 3.3, Sodium 731.2, Carbohydrate 127.3, Fiber 13.8, Sugar 10.4, Protein 27.1
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