Couscous With Mint Yogurt Sauce Food

20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE

Steps:

• Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
• Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
• Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
• Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

GRILLED VEGETABLES WITH COUSCOUS AND YOGURT SAUCE

Steps:

• Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.
• Meanwhile, cook the couscous as the label directs.
• Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
• Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.

MINTED COUSCOUS

Steps:

• In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.

COUSCOUS WITH MINT-YOGURT SAUCE

Steps:

• Saute the onion in the olive oil for 2-3 minutes. Stir in dry couscous and toast for 3 minutes. Add chicken stock, carrot, currants, apricots, and spices. Cover and cook for 5 minutes.
• In a separate bowl, mix the yogurt, mint, garlic, honey, orange juice concentrate, and salt.
• Combine ingredients and refrigerate for at least one hour. Garnish with a few mint leaves.

SHISH KABOB WITH YOGURT SAUCE AND LEMON-OLIVE COUSCOUS

Steps:

• Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
• Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
• Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.
• Combine yogurt with garlic, mint and parsley.
• In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
• Stir the lemon juice into yogurt to thin.
• Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• For the Yogurt Mint Sauce:
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and purée until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

COUSCOUS & FALAFEL SALAD WITH MINTY YOGURT

Steps:

• Put the couscous in a large bowl and pour over the stock. Cover with cling film and leave for 5 mins to swell. Drain the olives and feta, reserving some of the oil. Stir most of the harissa into the couscous with the reserved oil, then season.
• Tip the couscous onto a platter and scatter over the falafel. Pile the peppers, olives and feta to one side. Mix the yogurt and most of the mint with some seasoning in a small bowl, ripple through the rest of the harissa, and scatter over the remaining mint. Serve with the couscous & falafel salad.

LAMB MEATBALLS WITH CUCUMBER MINT YOGURT AND COUSCOUS

Steps:

• In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
• Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
• Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
• Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
• Yogurt sauce:.
• Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
• Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
• Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
• Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.