MEDITERRANEAN FISH & COUSCOUS
Oven cook or barbecue fish in foil to keep it beautifully moist
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
- Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
- While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.
Nutrition Facts : Calories 263 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.52 milligram of sodium
MEDITERRANEAN COUSCOUS
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
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
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
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
MEDITERRANEAN COUSCOUS SALAD
This delicious salad will delight the whole family.
Provided by anonymous
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside.
- Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes.
- Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.
Nutrition Facts : Calories 369 calories, Carbohydrate 44.2 g, Fat 17.7 g, Fiber 5.1 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 722.2 mg, Sugar 1.6 g
MEDITERRANEAN SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
- In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
- Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
MEDITERRANEAN COUSCOUS
Provided by Claire Robinson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
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
A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible
Provided by Yumna Jawad
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
- Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
- Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
- Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 336 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)
Ready in under 20 minutes, this Mediterranean-style vegan couscous salad is a quick and simple alternative to rice or other side dishes.
Provided by The Pesky Vegan
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
- In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.
- Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning.Note: I like to make couscous in a pan with a tight-fitting lid, as it lets me toast the couscous first. Toasting isn't necessary but adds extra flavour. If you don't want to do this, you can just add the dried couscous and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.
- Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
- Once soft, fluff up the couscous lightly using a fork.
- Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.
Nutrition Facts : Calories 248 kcal, Carbohydrate 37 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
MEDITERRANEAN COUSCOUS
With garlic, tomatoes and Parmesan cheese, it's a great side dish for just about any entrée. "It relies on a boxed item to get started; then it's just a matter of adding a few ingredients," says Elizabeth Tomlinson of Morgantown, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.
Nutrition Facts : Calories 223 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
MEDITERRANEAN COUSCOUS
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
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
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
MEDITERRANEAN COUSCOUS
This recipe is a nice and light side to lamb, chicken, or fish. It's easy to make and tastes great hot or cold!
Provided by Alanna Chau
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the water, olive oil, and salt to a boil in a saucepan. Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork. Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice. Season with black pepper.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 68.5 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 7.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 1038.8 mg, Sugar 1.8 g
MEDITERRANEAN COUSCOUS
Steps:
- Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
- Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Gently stir in the cooled couscous. Sprinkle with the feta. Serve immediately for peak flavor.
- Cilantro Couscous
- Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
- Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
- Nutrition Information
- (Per serving)
- Calories: 94
- Total fat: 4.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 6mg
- Sodium: 108mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 1g
- Protein: 4g
- Calcium: 56mg
- Potassium: 156mg
- Dietary Exchanges
- 1/2 starch
- 1 vegetable
- 1 fat
- Nutrition Information: (Cilantro Couscous)
- (Per serving)
- Calories: 79
- Total fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 87mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 1g
- Protein: 3g
- Calcium: 22mg
- Potassium: 144mg
- Dietary Exchanges
- 1/2 starch
- 1 vegetable
- 1 fat
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