Sesame Fried Couscous Food

SESAME GINGER COUSCOUS

Steps:

• In a medium saucepan bring 1-1/4 cups of water to a boil.
• Stir in couscous and cover, remove from heat, let stand for 5 minutes.
• Meanwhile, in a medium skillet, heat olive oil over medium heat, add onions, ginger, carrots and broccoli.
• Cook 3-4 minutes or until tender.
• Stir into prepared couscous.
• Add sesame oil and soy sauce and toss.

ARAME-FLECKED ASIAN COUSCOUS

Steps:

• Mix the couscous, ginger, and cayenne in a large heatproof bowl or storage container and pour 1 1/2 cups boiling water on top. Cover tightly and let sit until all of the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, stir in an additional 1/4 cup boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork, and let cool.
• Meanwhile, place the arame in a bowl with ample cold water to cover and let stand until rehydrated, about 10 minutes. Rinse thoroughly and drain well.
• Add the drained arame, carrots, radishes, and scallions to the couscous. Stir in enough sesame oil, shoyu, and vinegar to give the salad intense flavor. Stir in the sunflower seeds. Serve at room temperature. (Leftovers will probably need to be perked up with additional dressing.)

SESAME COUSCOUS SALAD

Steps:

• Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
• Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
• Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
• Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
• Add broccoli, peas, and chicken to couscous and continue chilling.
• In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
• Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.

SPICED COUSCOUS WITH GRILLED HALLOUMI AND STEAMED VEGGIES

Steps:

• Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
• Bake for 10-15 minutes until soft.
• A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
• At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
• Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
• Mix the broccoli and beans into the couscous along with the lemon juice.
• Pile onto places and place the tomatoes around the edge of the plate.
• Top with the halloumi, season and serve.