Quick Spanish Couscous Salad Food

SPANISH COUSCOUS WITH AROMATIC VEGETABLES

Steps:

• Cut one zucchini into rounds that are a little over 1/2 inch (1.27 cm) thick, then cut each round into 9 evenly sized pieces to end up with cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 1 large tomato
• Add 1/2 tsp cumin powder into a bowl, along with 1/2 tsp ginger powder, 1/4 tsp cinnamon powder, 1/2 tsp dried cilantro, 1/4 tsp hot smoked paprika, 1/4 tsp saffron threads and 1/8 tsp ground cloves, mix together until well combined
• Heat a sauce pan with a medium to medium-high heat, add in 1 tbsp extra virgin olive oil, a generous 1/4 tsp cumin powder, 1/4 tsp cinnamon powder and 1 tbsp dried cilantro, mix together, after 1 minute add in a generous cup of vegetable broth, once it comes to a boil add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat
• Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onion, chopped zucchini and sliced garlic, mix with the olive oil, after 6 minutes and the onion & zucchini are translucent, add in the spice blend, mix together until well combined, then add in the grated tomato and season with sea salt & black pepper, mix together and let it simmer on a medium heat for about 5 minutes
• About 10 minutes after turning off the heat on the couscous remove the lid, add in 2 tbsp cashews and 2 tbsp raisins, using a fork fluff up the couscous
• Grab the vegetables that have been simmering and transfer into serving dishes, top off with the couscous and sprinkle with freshly chopped parsley, enjoy!

QUICK SPANISH COUSCOUS SALAD

Steps:

• Stir olives, tomato, garlic, thyme and oregano into cooked couscous.
• Serve hot, warm or cold.
• Makes 3 cups.

SPANISH COUSCOUS BEAN SALAD

Steps:

• Prepare couscous according to recipe, but omit the salt.
• Bring water to a boil over high heat; remove from heat, add couscous, stir and cover.
• Let stand for 5 minutes.
• Fluff with fork.
• Cook frozen corn in microwave till slightly tender, drain and chill.
• Rinse and drain the black beans.
• Rinse and chop tomato, pepper, garlic, green onion, cilantro and parsley, set aside.
• In a bowl, combine chopped vegetables with beans, corn, black pepper, lime juice, cumin and couscous, toss well and refrigerate for at least 30 minutes before serving.

QUICK COUSCOUS WITH RAISINS AND CARROTS

Steps:

• Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
• Stir in the raisins, and serve hot.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

MEXICAN COUSCOUS

Steps:

• Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.

SPANISH LAMB AND COUSCOUS

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.
• Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.
• Stir in olives; sprinkle with parsley. Serve with couscous.

QUICK COUSCOUS SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous and salt. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, salad dressing, mushrooms, olives, cucumber, onion and peppers. Cover and refrigerate for 20 minutes.