Rachael Rays Cheesy Pearl Couscous Food

VEGETABLE COUSCOUS

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.

CHEESY COUSCOUS

Steps:

• Cook the couscous according to pack. Steam broccoli just till tender. Drain, and plunge into cold water to stop cooking and drain well. heat oven to 350. In a bowl, combine broccoli, coucous, carrots,olives,garlic,mayo,feta, cheddar. Mix well. Spoon into greased 1 1/2 qt dish. Top with cheese and paprika. Bake uncovered 20 minutes.

CHEESY BACON PEARL COUSCOUS

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.

RACHAEL RAY'S CHEESY PEARL COUSCOUS

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.

POACHED CHICKEN AND VEGETABLES WITH COUSCOUS

Steps:

• Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
• Refrigerate or freeze the whole breast pieces for Portuguese Chicken.

COUSCOUS WITH PEAS AND ONIONS

Steps:

• Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
• Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
• Stir the couscous with a fork to fluff it.

RACHAEL RAY'S VEGETABLE COUSCOUS

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.