Spicy Couscous Salad Food

SPICY COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

SWEET AND SPICY COUSCOUS SALAD

Steps:

• Bring 1 cup of chicken broth to a boil; stir in couscous.
• Remove from the heat and cover.
• Let stand until cool and then fluff with a fork; transfer into a large bowl.
• Add in grapes, pine nuts, apricots, green onions, parsley, and mint.
• Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.

SPICY MEXICAN COUSCOUS SALAD

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.

SPICY TROPICAL COUSCOUS SALAD

Steps:

• Cook couscous according to package directions WITHOUT oil or butter.
• Fluff couscous with fork and set aside in a bowl to cool.
• Add remaining ingredients to cooled couscous and mix well.
• Refrigerate 1 hour before serving.

SWEET AND SPICY COUSCOUS SALAD WITH GRAPES

Steps:

• Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving.