SPANISH COUSCOUS WITH AROMATIC VEGETABLES
Steps:
- Cut one zucchini into rounds that are a little over 1/2 inch (1.27 cm) thick, then cut each round into 9 evenly sized pieces to end up with cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 1 large tomato
- Add 1/2 tsp cumin powder into a bowl, along with 1/2 tsp ginger powder, 1/4 tsp cinnamon powder, 1/2 tsp dried cilantro, 1/4 tsp hot smoked paprika, 1/4 tsp saffron threads and 1/8 tsp ground cloves, mix together until well combined
- Heat a sauce pan with a medium to medium-high heat, add in 1 tbsp extra virgin olive oil, a generous 1/4 tsp cumin powder, 1/4 tsp cinnamon powder and 1 tbsp dried cilantro, mix together, after 1 minute add in a generous cup of vegetable broth, once it comes to a boil add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat
- Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onion, chopped zucchini and sliced garlic, mix with the olive oil, after 6 minutes and the onion & zucchini are translucent, add in the spice blend, mix together until well combined, then add in the grated tomato and season with sea salt & black pepper, mix together and let it simmer on a medium heat for about 5 minutes
- About 10 minutes after turning off the heat on the couscous remove the lid, add in 2 tbsp cashews and 2 tbsp raisins, using a fork fluff up the couscous
- Grab the vegetables that have been simmering and transfer into serving dishes, top off with the couscous and sprinkle with freshly chopped parsley, enjoy!
QUICK SPANISH COUSCOUS SALAD
Make and share this Quick Spanish Couscous Salad recipe from Food.com.
Provided by Strawberry Girl
Categories Spanish
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Stir olives, tomato, garlic, thyme and oregano into cooked couscous.
- Serve hot, warm or cold.
- Makes 3 cups.
Nutrition Facts : Calories 442.6, Fat 0.8, SaturatedFat 0.2, Sodium 13.8, Carbohydrate 91.3, Fiber 6.3, Sugar 1.1, Protein 15.2
SPANISH COUSCOUS SALAD
Number Of Ingredients 4
Steps:
- Put couscous into large heatproof bowl. Pour 1 1/2 cups boiling water over couscous; cover and let stand for 5 minutes.
- Stir in red and green pepper, orange and cilantro. Season with salt and pepper to taste. Serve at room temperature.
SPANISH COUSCOUS BEAN SALAD
I love the flavor of this refreshing salad. A friend gave me this recipe and I pass it along to as many people as I can. Everyone that tries it loves it. Someone told me they put some of the mixture over their fish and/or chicken.
Provided by Trixyinaz
Categories Black Beans
Time 20m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Prepare couscous according to recipe, but omit the salt.
- Bring water to a boil over high heat; remove from heat, add couscous, stir and cover.
- Let stand for 5 minutes.
- Fluff with fork.
- Cook frozen corn in microwave till slightly tender, drain and chill.
- Rinse and drain the black beans.
- Rinse and chop tomato, pepper, garlic, green onion, cilantro and parsley, set aside.
- In a bowl, combine chopped vegetables with beans, corn, black pepper, lime juice, cumin and couscous, toss well and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 93, Fat 0.4, SaturatedFat 0.1, Sodium 178.8, Carbohydrate 18.7, Fiber 4.6, Sugar 1.3, Protein 4.6
SPICY MEXICAN COUSCOUS SALAD
A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.
Provided by Caroline Cooks
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the couscous per package directions.
- Add the cumin, black beans, and chopped vegetables and herbs.
- Whisk together the dressing ingredients and pour over couscous.
- Toss lightly until well distributed.
COUSCOUS SALAD
Four easy steps to a perfect summer salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Tip the couscous into a large bowl. measure 400ml boiling water into a measuring jug and crumble in the stock cube. Add the butter and stir until the stock cube has dissolved and the butter melted. Pour over the couscous, then tightly cover with cling film. Leave for 10 mins until all the stock has been absorbed.
- Meanwhile, heat a large griddle or non-stick frying pan over medium heat. Cut the halloumi into ½cm-thick slices. When the pan is really hot (a drop of water will sizzle immediately), place the halloumi slices in the pan. Cook for 2-3 mins until charred and lightly golden. Use a fish slice to turn cheese and repeat on the other side. Cut the slices in half.
- Tip the yogurt into a small bowl. Mix in the harissa, a little at a time, until you're happy with the flavour. Tip the chickpeas into a sieve and rinse under the cold tap. Drain any liquid from the peppers, scraping away any seeds and tear into chunks.
- Remove the cling film from the couscous and use a fork to fluff up the grains and break up any clumps. Mix in the chickpeas, peppers and rocket. Toss through the warm halloumi slices, then drizzle over the yogurt dressing to serve.
Nutrition Facts : Calories 460 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 3.58 milligram of sodium
10-MINUTE COUSCOUS SALAD
This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
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