TOASTED COUSCOUS SALAD
Steps:
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
- For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
- Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
TOASTED COUSCOUS
Toasted Couscous takes boring, plain couscous and uses simple methods of browning and infusing to add flavor to this 10-minute side dish.
Provided by Jessica Formicola
Categories Side Dish
Time 12m
Number Of Ingredients 5
Steps:
- Heat extra virgin olive oil in a medium sauce pan. Add shallots and saute for 3 minutes, until they start to soften.
- Add dry couscous, stirring to toast, for 3-4 minutes.
- Add white wine and water, fluffing with a fork. Place lid on sauce pan for 1-2 minutes, fluff again and serve.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Fat 3 g, Sodium 4 mg, Sugar 1 g, ServingSize 1 serving
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Provided by Bobby Flay
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
TOASTED COUSCOUS WITH ALMONDS AND RAISINS
Make and share this Toasted Couscous with Almonds and Raisins recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over moderate heat.
- Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.
- Transfer to a plate.
- Add the almonds to the hot skillet and toast them in the same way, stirring frequently.
- Transfer them to another plate.
- Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.
- Simmer about 3 minutes or until the celery is slightly softened.
- Add the couscous and raisins to the saucepan and stir gently just to mix.
- Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender.
- Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.
CHEAT SHEET ROASTED VEGETABLE COUSCOUS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
- Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
- To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.
TOASTED ISRAELI COUSCOUS
Steps:
- Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
- Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY
Steps:
- Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
- Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
- Season with salt and pepper.
- Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
- Preheat the grill.
- Remove the vegetables from the marinade and grill the vegetables until just cooked through.
- Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
- Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
- Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
- Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
- Serve at room temperature.
TOASTED COUSCOUS W/ GRILLED MANGO AND ZUCCHINI
Make and share this Toasted Couscous W/ Grilled Mango and Zucchini recipe from Food.com.
Provided by kitty.rock
Categories Mango
Time 45m
Yield 1 1/3 cup servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly preheat grill to medium high.
- In a dry, medium saucepan over medium-low heat, toast couscous, stirring frequently, until golden-brown, 8-10 minutes. (You can skip this step in a pinch, but it's worth it!).
- Peel mango; stand mango on its end with a skinny edge facing you and, with knife close to the seed core, cut a 1-inch slice off each of the two sides. Then cut each of those slices into two 1/2-inch thick slices.
- Slice zucchini lengthwise into 1/3-inch to 1/2-inch slices.
- Brush mango and zucchini pieces with vegetable oil on all sides, season lightly with a pinch of salt, and grill until charred and tender, 5 to 8 minutes. Let cool; cut into 1/2-inch chunks.
- In a medium saucepan, bring chicken stock to a boil. Add couscous, stir, cover, reduce heat to simmer, and cook about 7 minutes.
- Add mango, zucchini, butter, parsley and salt.
- Cook another minute and taste for seasoning and doneness. Keep warm.
- Serve as a side with Grilled Chile-Lime Shrimp (recipe#458350).
Nutrition Facts : Calories 494.1, Fat 9.1, SaturatedFat 3, Cholesterol 12.1, Sodium 545, Carbohydrate 86.5, Fiber 6.2, Sugar 15.1, Protein 16.2
ROASTED GARLIC AND OLIVE OIL COUSCOUS
Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: In a shallow pan, heat oil.
- Cook garlic until it begins to brown.
- Add rest of spices, cook for 30 second and remove from heat.
- (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
- Mix topping with couscous, serve immediately.
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