Pineapple Couscous Food

HAM AND PINEAPPLE COUSCOUS SALAD

Steps:

• In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
• In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
• In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

FISH ON PINEAPPLE PLANKS WITH COUSCOUS

Steps:

• Heat broiler. Arrange pineapple rounds on a rimmed baking sheet in pairs, overlapping slightly, to form planks. Lay a fillet on each pineapple plank and season with salt and pepper. Broil until pineapple is browned at edges and fish is opaque throughout, 5 to 7 minutes.
• Meanwhile, cook couscous according to package instructions. Add lime zest and fluff with a fork. Stir together lime juice, oil, agave nectar, and jalapeno; season with salt and pepper. Drizzle fish and pineapple with lime dressing and serve with couscous.

PINEAPPLE COUSCOUS SALAD

Steps:

• In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.

EASY PINEAPPLE COUSCOUS

Steps:

• Bring chicken broth (or water) to boil in medium saucepan.
• Add dry couscous to boiling liquid, stir just to coat couscous, remove from the heat and cover with lid.
• Let sit for 5 minutes.
• While couscous is setting; mix well with whisk the pineapple juice, olive oil and Spicy Brown Mustard (can use Dijon or Whole Grain), salt/pepper to taste. Set "dressing" aside.
• Remove lid from saucepan and fluff couscous with fork.
• Add pineapple tidbits, diced red pepper, "dressing" and parsley to couscous and mix well.
• Enjoy!

ORANGE-PINEAPPLE COUSCOUS

Steps:

• Add enough orange juice to the mandarin orange juice to make 2 1/4 cups liquid. Bring the juices and cumin to a boil in a saucepan. Remove from heat and add couscous. Cover and let stand 5 minutes. Pour into a large bowl and let cool.
• Combine oil, soy sauce and lime juice. Stir into couscous mixture. Stir in mandarin oranges, cilantro, basil, green onions, ginger and pineapple. Sprinkle with pine nuts.

PINEAPPLE, BLACK BEANS, AND COUSCOUS

Steps:

• Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
• Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.

PINEAPPLE AND BANANA COUSCOUS PUDDING

Steps:

• Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork.
• Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.
• Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.)
• Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.
• Cream of coconut is available in the liquor section of most supermarkets.