Whole Wheat Couscous With Lemon Peas And Chives Food

LEMON COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for.
• Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl.
• Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.
• In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing.
• Pour over couscous mixture and stir to combine.
• Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

ISRAELI COUSCOUS AND CHICKPEA SALAD

Steps:

• Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
• Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
• In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

Steps:

• Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
• Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
• Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

Steps:

• Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
• Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
• Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

WHOLE WHEAT MEDITERRANEAN COUSCOUS SALAD

Steps:

• Add ½ cup of water to a pot and bring it to boil. Once the water is boiling add ½ teaspoon of salt and ½ of dry couscous to the pot. Stir well, cover the pot and remove it from the stove. Let it sit covered for 5 minutes or until all the water is absorbed by the couscous. Fluff the couscous with a fork and set aside to cool.
• Chop the onion, cucumber and the tomato finely and add them to a salad bowl.
• Chop the parsley and the mint (stems removed) and add them to the same bowl.
• When the couscous is completely cooled down add it to the bowl with the vegetables and herbs and stir well.
• Season the salad with the lemon juice, lemon zest, smoked paprika, dry oregano and olive oil and stir well. Add more salt if needed.

WHOLE WHEAT COUSCOUS WITH LEMON, PEAS, AND CHIVES

Steps:

• Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
• Transfer couscous to a serving bowl, garnish with almonds, and serve.

WHOLE-WHEAT COUSCOUS WITH PARMESAN AND PEAS

Steps:

• Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
• Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
• Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.