RED BELL PEPPER COUSCOUS
Posted for ZWT - NA*ME. ETA : I made it on July 26, 2011. I used chicken broth and used only red bell pepper. We loved it.
Provided by Boomette
Categories Onions
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened.
- Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.
RED COUSCOUS
There will be no falling asleep at dinner with this on your plate! Something different from Miraval Resort & Spa chef Cary Neff.
Provided by FLKeysJen
Categories Vegan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
- Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.
Nutrition Facts : Calories 92.4, Fat 0.3, SaturatedFat 0.1, Sodium 75.5, Carbohydrate 19.2, Fiber 1.2, Sugar 1.9, Protein 2.8
HOW TO COOK COUSCOUS
Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 9
Steps:
- In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
- Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
- Uncover and fluff with a fork.
- You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!
Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving
CHEAT SHEET ROASTED VEGETABLE COUSCOUS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
- Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
- To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
RAINBOW BELL PEPPER COUSCOUS
This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
- Transfer to a platter or large bowl and serve with lemon wedges for squeezing.
COUSCOUS WITH RED ONION AND CHIVES
Categories Onion Side Vegetarian Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 6
Steps:
- In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, and salt and pepper to taste. Let couscous mixture stand, covered, 5 minutes. Fluff couscous with a fork and stir in chives.
RED WINE COUSCOUS
Here is an easy, quick way to add flavor to plain couscous. The red wine gives the couscous a pretty, reddish-purple color, but feel free to use white wine if you prefer it.
Provided by periwinklejenn
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine garlic and olive oil in small saucepan with tight-fitting lid. Add red pepper flakes if desired. Cook briefly over medium heat, until garlic becomes fragrant.
- Add couscous to pan. Saute over medium heat until golden brown, approximately 5 minutes.
- Add capers, red wine, and water. Season with salt and pepper to paste.
- Bring mixture to a boil. Cover and remove from heat; let stand 4-5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 209.6, Fat 2.6, SaturatedFat 0.4, Sodium 134, Carbohydrate 34.7, Fiber 2.3, Sugar 0.2, Protein 5.7
COUSCOUS WITH RAISINS AND RED PEPPERS
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a saucepan with a tight lid, heat the olive oil. Add the onions and red peppers, and cook and stir until wilted. Do not brown. Add the water, raisins, cinnamon, cumin, orange rind, salt and pepper. Bring to a boil.
- Remove from the heat, add the couscous and stir well. Cover and let stand for 5 minutes. Uncover, add the butter and fluff well with a fork. Serve with the tuna.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 9 grams, TransFat 0 grams
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
ROASTED RED PEPPER COUSCOUS
If you can boil water then you can make this! A great way to liven up plain couscous especially if you love roasted red peppers as much as i do. You may have to go to a specialty grocery to find the nicoise olives (i havent looked for them in a regular grocery- they may have them im not sure) Anyway good luck and happy cooking.
Provided by kleigh83
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a large bowl.
- Bring 2 cups of lightly salted water to a boil.
- Pour the water over couscous and cover with plastic wrap.
- Let sit for 10 min.
- Uncover and fluff with a fork.
- Meanwhile heat the oil in a skillet over medium heat.
- Add the onion and zucchini and cook until lightly browned.(about 5 min)
- Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
- Season with aditional salt and freshly ground pepper if desired.
COUSCOUS WITH CORN AND RED PEPPER
Steps:
- Wash, trim, seed and chop the whole pepper; mince the garlic.
- Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
- Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
- Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.
COUSCOUS WITH RED PEPPERS
Steps:
- Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
- Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
- Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams
COUSCOUS WITH SPICED RED SAUCE, CHICKPEAS, AND ALMONDS
This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.
- Heat sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.
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RED PEPPER COUSCOUS RECIPE | MYRECIPES
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- Sauté bell pepper and onion in oil 3 minutes. Add couscous, 1 1/4 cups water, salt, and black pepper; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in juice, cilantro, and jalapeño.
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