FRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 58m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
- In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
- Pour the dressing over the salad and toss until the couscous is coated.
HOW TO COOK COUSCOUS
Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 9
Steps:
- In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
- Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
- Uncover and fluff with a fork.
- You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!
Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving
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 FRIED COUSCOUS
I made this to accompany my Dukkah Chicken (#388664), but it would be good with a variety of mediterranean dishes.
Provided by RalMiska
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water in a small saucepan.
- While it is boiling, fry the onion with the garlic, and a splash of olive oil.
- Add the tomato, mushrooms, capsicum, stock, and herbs to the pan, reduce heat, and simmer.
- Once the water has boiled, add the cous cous, and immediately remove from the heat.
- Let the cous cous stand, covered, for about 10 minutes, then tip it into the pan with the tomato mixture.
- Turn up the heat, and stir it through for two or three minutes.
- Serve.
Nutrition Facts : Calories 411.1, Fat 1.1, SaturatedFat 0.2, Sodium 470.1, Carbohydrate 87.2, Fiber 8.7, Sugar 10.3, Protein 14.2
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 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
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.
"FRIED" COUSCOUS
Make and share this "fried" Couscous recipe from Food.com.
Provided by leebbeee
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
- Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
- In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
- Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
- Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
- Heat to steaming, then stir in 1/2 of the butter.
- Add nutmeg and cinnamon sugar.
- Heat on low, adding broth or oils as needed, for five more minutes.
- Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
- Heat on med high, stirring occasionally.
- At the last minute, add toasted almonds and serve.
Nutrition Facts : Calories 397.5, Fat 23.6, SaturatedFat 6, Cholesterol 15.3, Sodium 916.6, Carbohydrate 37.7, Fiber 3.5, Sugar 2.2, Protein 9.1
More about "mediterranean fried couscous food"
BEST MEDITERRANAN COUSCOUS SALAD RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
4.9/5 (54)Calories 393 per servingCategory Salad
- To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
- In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
- Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
MEDITERRANEAN COUSCOUS BOWLS RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 1Calories 480 per servingCategory Main Dish
- Make the chickpeas: If using dry chickpeas, cook them using our Instant Pot chickpeas method (in under 1 hour!) or our Dutch oven method. If using canned, drain and rinse them. In a medium bowl, stir them together with the olive oil, cumin, and kosher salt.
- Make the couscous: In a medium pot, bring 1 1/4 cups water to a boil. Add couscous and 1/2 teaspoon kosher salt. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. When done, stir in the olive oil, another 1/4 teaspoon kosher salt, and the parsley.
- Peel and chop the cucumber. Slice the tomatoes in half. In a large shallow bowl, place the greens, then top with couscous, chickpeas, cucumber, and tomatoes. Drizzle with tahini dressing (about 2 tablespoons per bowl). Serve immediately. Leftovers stay in the refrigerator for a few days: keep all components separate for maximum freshness.
30 MINUTE MEDITERRANEAN SHEET PAN SALMON WITH …
From supergoldenbakes.com
MEDITERRANEAN COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
11 BEST MEDITERRANEAN DIET BREAKFAST RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
MOROCCAN SALMON & COUSCOUS RECIPE | TESCO REAL FOOD
From realfood.tesco.com
SYRIAN CHICKEN | RECIPETIN EATS
From recipetineats.com
MEDITERRANEAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MEDITERRANEAN COUSCOUS SALAD – GIADZY
From giadzy.com
COUSCOUS RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
MEDITERRANEAN COUSCOUS | RECIPES | DR. WEIL'S HEALTHY KITCHEN
From drweil.com
MEDITERRANEAN COUSCOUS SALAD - SPEND WITH PENNIES
From spendwithpennies.com
23 EASY COUSCOUS RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
MEDITERRANEAN COUSCOUS WITH SHRIMP - FEELGOODFOODIE
From feelgoodfoodie.net
EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
From themediterraneandish.com
MEDITERRANEAN FOOD: 30 ICONIC DISHES YOU SHOULD TRY
From chefspencil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love