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 WITH CARROTS AND CURRANTS
Finish this light side dish with fresh cilantro and mint.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.
COUSCOUS WITH PEAS & CARROTS
An easy-to-make side dish that goes very well with chicken. I adapted this from Dancer's Curried Chicken and Couscous (which is a main dish) for nights when I'm not in the mood for rice or pasta, but need a whole grain and another veggie dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined). Sometimes I add curry and cumin to the broth before bringing it to a boil.
Provided by Lowfat Linda
Categories Grains
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bring chicken broth to a boil over medium-high heat in a medium sauce pan.
- Add frozen peas & carrots and stir.
- Once broth returns to a boil, add the couscous and cover, remove from heat.
- After 5 minutes, add cranberries and re-cover.
- Wait 5 minutes and then stir well to combine and serve.
Nutrition Facts : Calories 52.3, Fat 0.8, SaturatedFat 0.2, Sodium 79.4, Carbohydrate 9.4, Fiber 2.6, Sugar 0.3, Protein 4
COUSCOUS WITH CARROTS AND RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 cups, 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
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
TOFU WITH COUSCOUS, PEAS AND CARROTS
I adapted this from Dancer's Curried Chicken and Couscous for nights when I'm not in the mood for rice or pasta, and need a quick non-meat main dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined, take the same time to cook as the peas). I store the whole wheat couscous in the freezer once it's opened to keep it from getting stale. By stir frying the tofu, it changes it to a firmer, chewier, more meat-like texture. To make it completely vegan, vegetable broth can be substituted for the chicken broth.
Provided by Lowfat Linda
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Drain tofu well and cut into small, ½ inch cubes.
- Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
- Add Soy sauce toward end of frying.
- Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
- Add frozen peas & carrots and stir.
- Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
- Wait 10 minutes and then stir well to combine.
- Serve with tofu and chopped pecans, either on the side or mixed together.
Nutrition Facts : Calories 230.8, Fat 12.2, SaturatedFat 2.2, Sodium 217.6, Carbohydrate 16.4, Fiber 4.5, Sugar 5.3, Protein 20.1
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.
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COUSCOUS AND PEAS ~ EASY RECIPE ~ THIS WIFE COOKS™
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Ratings 2Category Side DishCuisine American, Middle EasternTotal Time 10 mins
- Into a medium-size saucepan over medium-high heat, add the chicken-style broth and butter. Bring the water to a boil then stir in the couscous.
- Cover the pot and remove it from the heat. Allow to couscous to stand for 5 minutes, until the water is absorbed. Use a fork to fluff the couscous, breaking up any clumps.
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