Rachael Rays Cheesy Pearl Couscous Food

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VEGETABLE COUSCOUS



Vegetable Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 entree servings

Number Of Ingredients 14

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

Steps:

  • Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

RACHAEL RAY'S CHEESY PEARL COUSCOUS



Rachael Ray's Cheesy Pearl Couscous image

This recipe came from her magazine and is so very good. You do need to make sure to make just enough to finish at the meal as it does not reheat well due to the cheese (it gets gluey when reheated). However, fresh and piping hot served with dinner, it is utterly fantastic!

Provided by JeanT

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
8 ounces bacon, cut into 1 inch pieces
1 (6 1/3 ounce) box pearl couscous
10 ounces frozen corn, thawed
4 scallions, chopped
2 cups chicken stock
3 cups grated aged gouda cheese or 8 ounces gouda cheese

Steps:

  • In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes. Transfer to a paper lined plated to drain. Reserve 1 tablespoon of the bacon fat in the skillet and set aside.
  • In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain. NOTE-Be sure the holes in your colander are smaller than the couscous to avoid having them all go through and down the drain!
  • Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid is absorbed, about 2 minutes.
  • Season with the salt and pepper to taste. Stir in the butter, grated cheese, and bacon. Serve and enjoy immediately.

Nutrition Facts : Calories 589.9, Fat 33.6, SaturatedFat 12.7, Cholesterol 57.4, Sodium 703.6, Carbohydrate 55.2, Fiber 4.3, Sugar 2.2, Protein 17.8

PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS



Pearl (Israeli) Couscous With Garam Masala and Pine Nuts image

Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks it 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on 'Zaar, or you can buy it in specialty shops or larger supermarkets.

Provided by Outta Here

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons pine nuts
2 tablespoons olive oil
1 shallot, peeled and minced
1 carrot, peeled and coarsely shredded
2 tablespoons lemon juice
1 tablespoon garam masala
1 1/4 cups chicken broth
1 cup israeli couscous

Steps:

  • Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
  • Set aside to cool.
  • In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
  • Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
  • Remove from heat and let stand 5 minutes. Fluff with fork.
  • Put in serving bowl and sprinkle with toasted pine nuts.

Nutrition Facts : Calories 274.4, Fat 10.4, SaturatedFat 1.3, Sodium 249.1, Carbohydrate 37.2, Fiber 2.8, Sugar 1.3, Protein 7.9

RACHAEL RAY'S VEGETABLE COUSCOUS



Rachael Ray's Vegetable Couscous image

Make and share this Rachael Ray's Vegetable Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 43m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 bay leaf
1 medium onion, chopped
1/2 medium zucchini, diced
1 small yellow squash, chopped
salt
fresh ground black pepper
1/2 cup canned pumpkin
4 cups chicken broth or 4 cups vegetable broth
1 1/2 teaspoons ground cumin
1 teaspoon coriander seed
2 1/4 cups couscous
1 vine-ripe tomatoes, seeded and finely chopped
2 tablespoons chopped cilantro
2 tablespoons chopped fresh flat leaf parsley
mediterranean flat bread

Steps:

  • Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
  • Saute and stir frequently for 7-8 minutes.
  • Add in pumpkin and broth; stir to combine.
  • Add in cumin and coriander; bring broth to a boil.
  • Stir in couscous; cover and remove from heat.
  • Let stand 5 minutes, then remove lid and fluff couscous using a fork.
  • Remove bay leaf and add in chopped tomato, cilantro, and parsley.
  • Toss mixture and transfer to a serving platter.
  • Serve with warm Mediterranean flat breads.

Nutrition Facts : Calories 505.2, Fat 9.3, SaturatedFat 1.5, Sodium 857.4, Carbohydrate 85.3, Fiber 7.5, Sugar 4.7, Protein 19

CHEESY BACON PEARL COUSCOUS



Cheesy Bacon Pearl Couscous image

This recipe is quick and easy and makes use of pearl couscous, which is a fun little pasta. I originally made this without the cheese or bacon and it was delicous that way, but my boyfriend suggested them as additions, so this recipe was born, and it is delicious either way. Use low-sodium chicken stock so you can control the amount of salt, and let your bacon get nice and crisp, it holds up to the cheesy pasta and provides some texture.

Provided by Mommy2two

Categories     Weeknight

Time 30m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

1 1/2 cups chicken stock
1 cup israeli couscous (pearl couscous)
4 slices bacon
1 cup monterey jack cheese, shredded
1/2 onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt (to taste)

Steps:

  • Chop the bacon into bite-sized pieces and fry until crisp in a large saucepan. Once bacon is cooked through, remove bacon with a slotted spoon and set aside to drain.
  • Add the onion to the pan and saute until softened and translucent. Add the garlic, saute one minute more, then add the chicken stock and salt.
  • Bring the stock to a simmer and add the couscous.
  • Simmer, while stirring frequently, 10 minutes (or until couscous is cooked to your liking). Remove the pan from the heat.
  • Add the Montery Jack cheese and stir to combine. Once the cheese is melted, add the bacon, stir once more, and serve.

Nutrition Facts : Calories 229.8, Fat 9, SaturatedFat 4.6, Cholesterol 22.2, Sodium 428.4, Carbohydrate 25.8, Fiber 1.6, Sugar 1.4, Protein 10.6

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