Tomato Asparagus Parmesan Couscous Food

ASPARAGUS, FETA AND COUSCOUS SALAD

Steps:

• Cook couscous according to package instructions. Put aside and allow to cool slightly.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
• Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

PEARL COUSCOUS WITH TOMATO SAUCE

Steps:

• Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

ASPARAGUS COUSCOUS

Steps:

• Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
• Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

TOMATO PARMESAN COUSCOUS

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Cook garlic for two minutes. Add broth and contents of the spice sack included in the couscous package. Bring just to a boil.
• 2. Stir in the asparagus. Reduce heat, cover, and simmer one minute.
• 3. Stir in the Near East couscous and cover and remove from the heat and let stand 5 minutes.
• 4. Stir in tomatoes and parmesan cheese.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

CHICKEN AND COUSCOUS WITH SUN-DRIED TOMATOES

Steps:

• In a small saucepan, bring water and butter to a boil. Add couscous, stir, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Set aside until needed.
• Use a paper towel and pat dry the chicken cutlets completely. Season on both sides with salt and pepper.
• In a medium skillet or sauté pan, heat olive oil over medium-high heat. When shimmering, add chicken and cook until evenly browned and cooked through, about 4 minutes per side. Remove chicken and place on a plate. When cool, cut into bite-size pieces.
• In the same skillet, add red onion and cook, stirring occasionally, until just beginning to brown, about 8-10 minutes. Add sun-dried tomatoes and cook for 1 minute more. Remove from heat.
• In a large bowl, combine cooked couscous, chicken, red onion, sun-dried tomatoes, and fresh basil. Stir to combine, then serve garnished with additional basil and a drizzle of olive oil, if desired. Serve hot or at room temperature.

LEMONY SHAVED ASPARAGUS TOMATO SALAD

Steps:

• Preheat oven to 400°F.
• Place tomatoes on a baking sheet and toss with 1/2 tablespoon of the olive oil, 1 tablespoon of the lemon juice, salt and pepper. Roast for about 10 minutes, shaking the pan a couple of times until tomatoes are just starting to burst.
• Meanwhile, trim the tops of the asparagus spears and set aside. Using a vegetable peeler, peel the remaining part of the spears to get thin shavings of asparagus.
• Place the shaved asparagus and asparagus tops in a large bowl with the roasted tomatoes and chopped basil.
• Whisk together the remaining 1 tablespoon of olive oil and 2 tablespoons of lemon juice with salt and pepper to taste.
• Pour the dressing into the bowl and gently toss to combine.
• Plate the salad and top with a few shavings of parmesan cheese.

COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS

Steps:

• Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
• Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
• Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS

Steps:

• Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
• Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
• Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
• Test-kitchen tip:
• To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

ACINI DI PEPE PASTA SALAD RECIPE

Steps:

• In large pot of boiling salted water, cook pasta according to package instructions, then drain.
• Meanwhile, in large skillet, heat butter over medium-high heat. Add leek and cook 1 minute, stirring frequently. Add asparagus and cook 5 to 7 minutes or until tender-crisp, stirring occasionally.
• In large bowl, stir together yogurt, cheese, dill, salt and pepper. Add corn, tomatoes, pasta and asparagus mixture; toss until well combined. Refrigerate at least 2 hours or up to 2 days before serving.

TOMATO ASPARAGUS PARMESAN COUSCOUS

Steps:

• 1. In a large skillet, heat oil over medium heat. Cook garlic for 2 minutes. Add broth and contents of spice sack. Bring just to a boil. Stir in asparagus. Reduce heat; cover and simmer 1 minute.
• 2. Stir in Near East Couscous; cover and remove from heat. Let stand 5 minutes.
• 3. Stir in tomatoes and Parmesan cheese

VEGETABLE COUSCOUS SALAD WITH PARMESAN

Steps:

• Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
• Let cool, then place in a bowl and fluff with a fork.
• Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
• In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
• Pour over the salad, mixing well.
• Refrigerate salad for at least 2 hours; bring to room temperature to eat.

TOMATO PARMESAN COUSCOUS

Steps:

• In a large skillet heat olive oil over medium heat, add garlic and cook 2 minutes. Add broth and contents of spice packet. Bring just to a boil. Stir in asparagus. Reduce heat, cover and simmer 1 minute.
• Stir in couscous, cover and remove from heat. Let stand 5 minutes.
• Stir in tomatoes and parmesan cheese.