RED BEANS AND COUSCOUS
Make and share this Red Beans and Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; remove from heat.
- Stir in couscous; let stand 10 minutes.
- Fluff mixture with fork.
- Stir in kidney beans and remaining ingredients.
- Serve hot or slightly chilled.
Nutrition Facts : Calories 259.3, Fat 4.4, SaturatedFat 0.7, Sodium 473.9, Carbohydrate 44, Fiber 7, Sugar 2.2, Protein 11.3
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
ISRAELI COUSCOUS, BEAN AND TOMATO SALAD
Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.
Provided by Martha Rose Shulman
Categories salads and dressings, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
- Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
- Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams
BLACK BEAN AND COUSCOUS SALAD
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
AFRICAN RED BEANS & COUSCOUS
If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine).
Provided by Sharon123
Categories Grains
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight. Drain and rinse beans well. Place beans in a large, heavy-bottomed soup pot with 6 cups water and tomatoes. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until tender. Add more water during cooking if necessary, using just enough to make a gravylike sauce. You can cook this in the crockpot if you like, on high for 4-5 hours, checking occasionally(remember you still want at the end a gravylike consistency).
- In a medium skillet, sauté onions, celery and potatoes in olive oil 15 minutes until potatoes are almost soft. Set aside.
- Puree almonds and soymilk in a blender until smooth. Add sautéed vegetables, almond milk, salt, cayenne and black pepper to cooked beans and simmer for 20 to 30 minutes.
- While beans simmer, bring 4 cups water to boil in a medium saucepan. Stir in couscous, 1 teaspoon olive oil and salt. Cover saucepan, remove from heat and let sit 10 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 374.8, Fat 23.6, SaturatedFat 2.2, Sodium 1092.2, Carbohydrate 31.4, Fiber 7.2, Sugar 10.9, Protein 15.9
WHITE BEANS AND VEGGIES WITH COUSCOUS
My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! -Heather Savage, Wood River Junction, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
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