Couscous With Tomato And Onion Food

PEARL COUSCOUS WITH TOMATO SAUCE

Steps:

• Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

COUSCOUS WITH TOMATO AND ONION

Steps:

• Heat two tablespoons of oil into a non stick frying pan, on medium heat. Add the onion and saute for 5 minutes, stirring often, until softened, but not coloured.
• Stir in tomato paste and sugar, and cook for 1 minutes. Add tomatoes 1/2 tsp salt and fresh ground pepper, and cook for another 3 minutes.
• Meanwhile, pour the boiling water over the couscous in a shallow bowl and cover with plastic wrap. Let stand for 10 minutes. Fluff the couscous at the end of the 10 minutes, adding the tomatoe sauce mixture.
• Clean the fryin pan and add the remaining 1 tablespoon of oil with butter, over medium heat. Add the couscous, once the butter has melted, and using the spatulas, flatten the couscous, and heat until a crisp edge develops over the base and sides.
• Carefully invert the couscous onto a plate, by placing a plate over the top of the couscous, before inverting, releasing the couscous from the pan. Serve warm or at room temperature.

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
• Add the sun-dried tomatoes and sauté 30 seconds more.
• Add olives and chicken stock and bring to a boil.
• Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
• Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

COUSCOUS WITH TOMATOES AND SCALLION

Steps:

• Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
• Bring liquid to a boil.
• Stir in couscous.
• Cover pan and remove from heat.
• Let stand for 5 minutes.
• Remove lid and fluff couscous with fork.
• Stir in olives and fresh parsley and serve.

COUSCOUS WITH TOMATO AND GARLIC

Steps:

• In small pot, melt the butter and saute the garlic until fragrant.
• Add stock and bring to a boil.
• Add couscous and stir.
• Take off the heat and let stand 10 minutes.
• Fluff with fork and then combine with the tomato along with the pine nuts. Season with salt and pepper to taste.

COUSCOUS WITH ZUCCHINI & TOMATO

Steps:

• Cook the cous cous according to packet directions and place in a serving bowl.
• Stir in 3 tblsp olive oil & the lemon juice, set aside.
• Heat the reaming oil in a pan and fry the zucchini until golden, add to the cous cous.
• Fry the walnuts in the same pan for 1-2 mins, stirring regularly and then add to the cous cous with remaining ingredients.
• Stir well to combine and serve.