COUSCOUS WITH PEAS AND MINT
Steam frozen peas with the couscous to make this quick side dish even quicker.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. Set aside to steam for 5 minutes.
- Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes.
SALMON WITH COUSCOUS AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
- Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
- Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.
Nutrition Facts : Calories 370, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 631 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 35 grams, Sugar 8 grams
COUSCOUS PRIMAVERA
This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.
Provided by Chef John
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
- Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
- Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.
Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
COUSCOUS WITH PEAS AND ONIONS
This is another great recipe from Moosewood. This is quick, easy and yummy. You can try it with other pasta shapes too. Add feta to the top and serve with tomatoes and balsamic vinegar.
Provided by dicentra
Categories Lactose Free
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
- Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
- Stir the couscous with a fork to fluff it.
Nutrition Facts : Calories 250.9, Fat 3.8, SaturatedFat 0.6, Sodium 301.1, Carbohydrate 45.5, Fiber 5.5, Sugar 4.9, Protein 8.3
MANDARIN COUSCOUS SALAD
I help teach a healthy lifestyles program and often share this recipe. Instead of mandarin oranges you can add fresh chopped oranges...or replace the peas with diced cucumber or green pepper. -Debbie Anderson of Hillsdale, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
LEMON COUSCOUS WITH PEAS AND CARROTS
Make and share this Lemon Couscous With Peas and Carrots recipe from Food.com.
Provided by noway
Categories Lemon
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
- Add carrots and cook 2 minutes.
- Add peas; cook fresh peas 4 minutes or frozen peas 1 minute.
- Add couscous; cook 30 seconds, stirring often.
- Add lemon juice, lemon peel and butter; stir until melted and smooth.
- Remove from heat, cover and let stand 5 minutes.
- Fluff with fork.
- Season with salt and pepper.
COUSCOUS WITH RED ONION AND CHIVES
Categories Onion Side Vegetarian Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 6
Steps:
- In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, and salt and pepper to taste. Let couscous mixture stand, covered, 5 minutes. Fluff couscous with a fork and stir in chives.
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