CAULIFLOWER COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups Israeli couscous as the label directs. Drain, then rinse under cold water and toss with olive oil. Cook 3 cups cauliflower florets and 1 sliced shallot in olive oil, 6 minutes. Season with salt and pepper. Add a pinch of cinnamon and 1/4 cup chopped dates; cook 2 more minutes. Add to the couscous along with a splash of red wine vinegar, some chopped parsley, and salt and pepper.
COMPANY COUSCOUS
Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken.
Provided by NTREMPE
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
- While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.
Nutrition Facts : Calories 299 calories, Carbohydrate 38 g, Cholesterol 5.5 mg, Fat 12.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 196 mg, Sugar 2 g
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
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
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 SALAD
Delicious salad, cool and refreshing. The addition of the feta cheese adds a nice tang. I have used both regular and whole wheat couscous and they are both delicious.
Provided by mandabears
Categories Grains
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth and water to boil in a medium saucepan.
- Remove from heat.
- Stir in couscous.
- Cover.
- Let sit for 5 minutes.
- DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
- Whisk in olive oil slowly.
- Transfer couscous to a large bowl and fluff with fork to separate the grains.
- Add tomatoes, cucumbers, green onion and feta cheese.
- Add dressing and toss.
- Serve at room temperature.
Nutrition Facts : Calories 357, Fat 16.1, SaturatedFat 4.1, Cholesterol 13.4, Sodium 400.7, Carbohydrate 42.2, Fiber 3.3, Sugar 3.6, Protein 10.4
RED WINE-BRAISED CHICKEN WITH COUSCOUS
Make and share this Red Wine-Braised Chicken With Couscous recipe from Food.com.
Provided by Aussie mum 2_2
Categories Poultry
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
- Sprinkle chicken with pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Add chicken; cook 10 minutes or until browned, turning once.
- Remove chicken from pan.
- Increase heat to high; add wine to pan.
- Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
- Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
- Bring to a boil.
- Reduce heat; simmer 5 minutes.
- Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
- Increase heat to medium-high; add olives and capers to pan.
- Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
- Cover and let stand 5 minutes.
- Serve with couscous. Garnish with parsley, if desired.
Nutrition Facts : Calories 400.3, Fat 8.5, SaturatedFat 1.6, Cholesterol 90.3, Sodium 833.8, Carbohydrate 28.3, Fiber 3.2, Sugar 3.9, Protein 30.7
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 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
COUSCOUS WITH CELERY, PARSLEY AND RED-WINE VINEGAR
Provided by Amanda Hesser
Categories easy, quick, one pot, side dish
Time 15m
Yield A side dish for 4 (or 2, with leftovers)
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.
- Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with oil and vinegar, then stir until well mixed. Season to taste with salt and pepper. Let sit 5 minutes, taste and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 1241, UnsaturatedFat 50 grams, Carbohydrate 148 grams, Fat 57 grams, Fiber 13 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 2198 milligrams, Sugar 5 grams
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.
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