SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO
Easy, 20-minute spicy couscous recipe with shrimp and Chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Provided by Suzy Karadsheh
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
- To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
- Meanwhile, boil 2 1/2 cup of water.
- Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
- Transfer to serving bowls and enjoy! (see suggested sides)
Nutrition Facts : Calories 734 calories, Sugar 1.6 g, Sodium 939.7 mg, Fat 34.1 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 50.1 g, Fiber 5.4 g, Protein 57.1 g, Cholesterol 323.7 mg
COUSCOUS WITH MUSHROOMS
This fluffy and flavorful couscous takes only moments to prepare. "I use couscous a lot because it cooks quickly and is so versatile-you can add almost any vegetable to it." Claudia Ruiss - Massapequa, New York
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Stir in couscous and mushrooms. Remove from the heat; let stand, covered, for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 230 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 794mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
MOROCCAN MUSHROOMS WITH COUSCOUS
This filling Moroccan meal is packed full of vitamins and vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
- Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.
Nutrition Facts : Calories 245 calories, Fat 4 grams fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
COUSCOUS WITH SAUTéED MUSHROOMS
Couscous is a quick and easy side dish. This version uses vegetable broth but I'm sure it would be lovely with chicken or beef broth as well. This particular combination of ingredients just happened to be what I had in the pantry--feel free to make substitutions to suit what's in YOUR cupboards!
Provided by No-Brussel-Sprouts
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
- Add 1 cup couscous.
- Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
- Heat olive oil and butter in pan on medium high heat.
- Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
- Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
- Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
- Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).
Nutrition Facts : Calories 320.1, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 43.5, Carbohydrate 50.8, Fiber 4.2, Sugar 2.9, Protein 8.9
MOROCCAN SPICED VEGETABLE COUSCOUS
Throw together a deliciously spiced and super healthy dish in no time flat. This recipe is great as a side dish or vegetarian meal.
Provided by Erren Hart
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
Nutrition Facts : Calories 472 kcal, Carbohydrate 77 g, Protein 17 g, Fat 10 g, SaturatedFat 1 g, Sodium 780 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
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.
HOT & SPICY MUSHROOMS
I bought too many mushrooms, and even though I love mushrooms plain, I wanted to do something more interesting with them... I just tossed in most of the "hot" spices I could find! The first bite wasn't too bad -- but by the time I was done, I definitely could feel the fire.
Provided by brokenburner
Categories Vegetable
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400.
- Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
- Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
- Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
- Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.
SPICY COUSCOUS SALAD
This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium
SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS
A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.
Provided by Sarah Carey
Categories Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
- Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.
More about "spicy couscous with mushrooms food"
QUICK ISRAELI COUSCOUS RECIPE WITH MUSHROOMS - JZ EATS
From jz-eats.com
Ratings 6Calories 238 per servingCategory Side Dish
- Bring a medium sized saucepan with the vegetable broth to a boil, then reduce heat to a simmer and add the couscous. Cook covered for about 10 minutes.
- While the couscous is cooking, melt 1 tbsp of butter with 1/2 tbsp of olive oil in a nonstick pan over medium-high heat. Add 1/2 tbsp of oregano, 1/2 tbsp of thyme, shallots, crushed garlic, and salt and pepper to taste. Cook for about 1 minute, until fragrant then add the mushrooms and cook 4-5 minutes. Set aside.
- When 90% of the broth has been absorbed by the couscous, transfer it to the pan with the mushrooms, and toss to combine. You don't need any heat on the pan here, just combining everything before serving.
CREAMY PESTO AND MUSHROOMS WITH WHOLE WHEAT …
From mushroomcouncil.com
Estimated Reading Time 40 secs
- Melt the butter over medium-high heat in a sauté pan. Add in the shallots and cook for 3 minutes before adding the mushrooms. Cook, stirring frequently, until the mushrooms start to brown around the edges and are cooked through.
- Lower the heat and stir in the cream to create a sauce. Remove from the heat. Stir in the pesto until combined. Toss the sauce with the couscous. Season with salt and pepper to desired taste. Serve immediately.
COUSCOUS WITH MUSHROOMS AND HERBS - MUSHROOM COUNCIL
From mushroomcouncil.com
Servings 4Estimated Reading Time 40 secs
- In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened. Reserve ½ mushroom mixture to top plates with prior to plating.
- To the mushroom mixture add water, salt and bring to a boil. Add couscous. Stir to combine. Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.
SPICY COUSCOUS RECIPE ...HOW TO MAKE A QUICK SIDE DISH ...
From myfoodchannel.com
Estimated Reading Time 1 min
COUSCOUS RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
SPICY COUSCOUS RECIPE | EAT SMARTER USA
From eatsmarter.com
ISRAELI COUSCOUS WITH MUSHROOMS AND THYME - MY CASUAL PANTRY
From mycasualpantry.com
5/5 (1)Total Time 1 hr 5 minsCategory Side DishesCalories 592 per serving
- Add the dried mushrooms to a bowl. Cover with approx. 3 cups of boiling water. Soak for 20 minutes to reconstitute. Strain the mushrooms and reserve the mushroom broth for cooking the couscous.
- In a large saute pan, melt the butter over medium-medium high heat. Add the mushrooms and the thyme and saute until the mushrooms are golden brown, stirring frequently, about 15 minutes. Transfer the mushrooms to a plate. Set aside.
- Reduce heat to medium and add 2 tablespoons of butter to the skillet. Add the onion and cook 4-5 minutes until translucent.
- Meanwhile, add the broth to a saucepan to heat over low heat. (Use the reserved mushroom broth and add enough chicken broth to total 4 1/2 cups. If not using mushroom broth from soaking the dried mushrooms, use 4 1/2 cups of chicken or vegetable broth.)
ASPARAGUS AND MUSHROOM PEARL COUSCOUS SALAD WITH ZHOUG ...
From savorysuitcase.com
5/5 (1)Total Time 50 minsCategory Dinner, LunchCalories 235 per serving
- Thinly slice shiitake mushrooms. Shave celery stalk and fennel. Peel asparagus if desired. Set aside.
- Add water, red wine vinegar, salt, cane sugar, brown mustard seeds, and coriander seeds to a saucepan.
- Combine parsley, cilantro, cooked garlic, red wine vinegar, and lemon juice in a food processor. Grind ingredients together and pour the dressing into a mixing bowl.
ISRAELI COUSCOUS WITH ROASTED MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 30 minsServings 8Calories 209 per serving
- Preheat oven to 400°. Toss mushrooms, garlic, olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper together in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer, and bake 20 minutes.
- Stir mushroom mixture, Worcestershire sauce, and remaining salt and pepper into couscous. Garnish, if desired.
SPICY FISH COUSCOUS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 30 minsEstimated Reading Time 1 min
- Leave for 10min. Meanwhile, heat the oil in a pan and fry the salmon skin-side down for 4-5min.
MUSHROOM COUSCOUS - READY SET EAT
From readyseteat.com
Cuisine Italian, MediterraneanTotal Time 20 minsCategory Side DishCalories 132 per serving
- Heat oil in medium saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Add water, drained tomatoes and Italian seasoning to saucepan; bring to a boil.
- Stir in couscous, spinach, salt and pepper; cover. Remove from heat; let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork before serving.
COUSCOUS PILAF WITH SAUTEED MUSHROOMS - JO COOKS
From jocooks.com
4.5/5 (44)Total Time 30 minsCategory Dinner, Main Course, Side DishCalories 359 per serving
- In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
- In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
- Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and vegetable stock, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
- Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS - THE FITCHEN
From thefitchen.com
5/5 (20)Calories 312 per servingCategory Main
- In a large pot, bring 2 tablespoons of oil to medium heat. Add onion and sauté for 3-5 minutes, until they are softened and translucent. Add garlic and sauté for 2 minutes.
- In a medium pot, bring 2 tablespoons of oil to medium heat. Pour in the couscous and stir to coat with oil. Cook for 2 minutes, until the couscous starts to smell toasted.
HALLOUMI WITH SPICY COUSCOUS - HALLOUMI RECIPE
From goodhousekeeping.com
Servings 4Total Time 13 minsEstimated Reading Time 1 min
- Cover and leave to sit for 5-10min. Meanwhile, put 6tbsp oil reserved from the peppers into a bowl and add the chilli flakes, lemon zest and juice.
SPICY GARLIC MUSHROOM - COOK WITH KUSHI - FOOD FROM ...
From cookwithkushi.com
Ratings 1Servings 2Cuisine American, Asian, IndianCategory Appetizer, Dinner, Lunch, Side Dish
- In a blender or mixer, add 4 tsp of oil, garlic cloves, lemon juice, red chili powder, pepper flakes and water (approx 2 tbsp) and blend it to form a smooth paste. Do not add too much water.
- Heat 1 1/2 tsp of oil into a non-stick pan on medium heat. Once the oil is hot, add onions, salt and sauté till they turn translucent about 6 to 8 minutes.
RECIPE: SPICY MUSHROOM & ONION QUESADILLAS WITH GUACAMOLE ...
From blueapron.com
4.4/5 Total Time 40 minsCuisine MexicanCalories 610 per serving
AUTUMN COUSCOUS WITH MUSHROOMS, PUMPKIN, LEEKS, BRUSSELS ...
From en.gorgonzola.com
Category First Course, Main Course, Second Course
MUSHROOM AND BELL PEPPER COUSCOUS – MY FAVOURITE PASTIME
From myfavouritepastime.com
Estimated Reading Time 2 mins
SPICY MUSHROOM NACHOS – CUPCAKES AND COUSCOUS
From cupcakesandcouscous.com
Servings 2Estimated Reading Time 2 mins
SPICY COUSCOUS - COOK WITH KUSHI
From cookwithkushi.com
Estimated Reading Time 50 secs
PEARL COUSCOUS WITH MUSHROOMS - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
Ratings 4Category Side DishServings 3-4Estimated Reading Time 3 mins
SPICY COUSCOUS WITH MUSHROOMS RECIPE | CHAMPSDIET.COM
From champsdiet.com
LEMON COUSCOUS AND MUSHROOMS - COOKEATSHARE
From cookeatshare.com
COUSCOUS, SPICY PORTABELLA COUSCOUS RECIPE
From foodreference.com
SPICYCOUSCOUSWITHMUSHROOMS
From tfrecipes.com
SPICY COUSCOUS WITH CHICKPEAS RECIPE FROM THE MARGARET ...
From cooked.com
10 BEST COUSCOUS CHICKEN MUSHROOMS RECIPES | YUMMLY
From yummly.com
10 BEST SPICY COUSCOUS CHILI RECIPES - YUMMLY
From yummly.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
SPICY COUSCOUS
From avogel.ie
MUSHROOM COUSCOUS | CANADIAN LIVING
From canadianliving.com
SPICY COUSCOUS WITH MUSHROOMS RECIPES
From tfrecipes.com
ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS | RECIPE ...
From pinterest.com
SPICY MUSHROOMS WITH COUSCOUS, RECIPES WITH PHOTOS ...
From gb.shimmeringmagic.com
COUSCOUS WITH MUSHROOMS AND SUN-DRIED TOMATOES - COUSCOUS ...
From worldrecipes.org
SPICY SAVORY COUSCOUS WITH PORTOBELLO MUSHROOMS STOCK ...
From dreamstime.com
10 BEST SPICY COUSCOUS CHILI RECIPES - YUMMLY
From yummly.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love