Mediterranean Couscous Food

MEDITERRANEAN COUSCOUS SALAD

Mediterranean Couscous Salad image

Provided by Robert Irvine : Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous)
4 yellow tomatoes
1 pound Israeli couscous (pearl pasta)
1 red bell pepper, stems and seeds removed and cut brunoise
1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
1 (8-ounce) jar picked cipollini onions
2 English cucumbers, peeled and sliced into 1/4-inch thick disks
2 tablespoons red wine vinegar
2 garlic cloves, lightly crushed with the side of a knife blade and quartered
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil

Steps:

Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Provided by Claire Robinson

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 cup instant couscous
2 cups low-sodium chicken stock
4 ounces dried apricots, about 12, finely diced
Kosher salt and freshly cracked black pepper
1/4 cup pitted kalamata olives, chopped
3 scallions, thinly sliced

Steps:

Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Many years ago I tried this lemon flavoured couscous in a Moroccan restaurant. I thoroughly enjoyed it. I searched for some time to find a few recipes that came close and I have come up with something very close and just as enjoyable for me and my friends!

Provided by Kim A. Heaphy

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon rind, grated
2 tablespoons lemon juice
1/4 cup green bell pepper, finely diced
1/4 cup red bell pepper, finely diced
1/4 cup carrot, finely diced
1/4 cup red onion, finel diced (optional)
2 teaspoons extra virgin olive oil
1 cup couscous

Steps:

Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered.
Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered.
Fluff with a fork **Important** or it turns to a brick!
Can be served hot or chill to make a wonderful salad.

Nutrition Facts : Calories 235.3, Fat 4, SaturatedFat 0.8, Cholesterol 3.6, Sodium 326.7, Carbohydrate 40.2, Fiber 2.8, Sugar 3, Protein 8.8

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Found this recipe in a magazine a few years ago. Don't remember which on. My family loves it. I use a variety of fresh herbs depends on what I have on hand.I also increase the oil and juice ( double) Can be served hot or at room temperature even good chilled. I sometimes add some crumbled feta cheese

Provided by wicked cook 46

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups chicken broth
3/4 cup whole wheat couscous
1 cup grape tomatoes, halved
1/2 cup cucumber, peeled seeded and chopped
1/2 cup red pepper, chopped
1/4 cup green onion, thinly sliced
1 tablespoon fresh sage, chopped
1/4 teaspoon lemon zest (I add more)
2 tablespoons lemon juice
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Bring broth to a boil and gradually add coucous. Remove from heat and cover.
Wait 5 minutes then fluff with a fork.
Combine all ingredients except oil and lemon juice.
Wisk juice and oil pour over mixture and toss gently.
If using feta add now.
Enjoy.

Nutrition Facts : Calories 77.1, Fat 5.4, SaturatedFat 0.9, Sodium 484.5, Carbohydrate 5.2, Fiber 1.3, Sugar 1.6, Protein 2.9

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Fresh herbs and colorful veggies make this quick-to-fix dish a winner!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 16m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition Facts : Calories 195, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

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