WHOLE WHEAT COUSCOUS WITH PLUMS, GOAT CHEESE AND FRESH MINT
Delightful mix of flavors from Prevention magazine. Although I submitted the cooking directions for the couscous as given, please check the directions on your particular package. The cooking directions on my box were different so I followed the package instructions, rather than the recipe, for cooking the couscous. The balsamic vinegar does darken the dish, so use white balsamic if you prefer. I have never used it, though, so I am unsure what taste difference there would be.
Provided by GaylaJ
Categories Plums
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring water to a boil.
- Add couscous, stir, and turn off heat; cover saucepan and let rest for 10 minutes.
- Fluff couscous with a fork and transfer to a medium bowl.
- Allow to cool, then add plums, scallions, cheese, and mint.
- In a small bowl, whisk honey and vinegar until honey has dissolved; pour over couscous and gently toss.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 93, Fat 3, SaturatedFat 2, Cholesterol 7.5, Sodium 55, Carbohydrate 14.9, Fiber 0.9, Sugar 13.7, Protein 2.6
WHOLE WHEAT COUSCOUS WITH VEGETABLES AND CHICK PEAS
Created this delicious recipe because I didn't want to prepare the couscous by itself. As always, I used sodium free chicken broth packets mixed with water and Mrs. Dash. I also used homemade peas. So if you use canned...use low sodium and be sure to drain and rinse them.
Provided by chef lisae
Categories < 60 Mins
Time 35m
Yield 1/2 cup per serving
Number Of Ingredients 14
Steps:
- Steam Broccoli and Carrot, set aside.
- Heat Margarine, in a stock pot over medium high heat.
- Add the onion, pepper and onion. Saute for 3 minutes.
- Add seasonings to the vegetables and stir to combine.
- Add broth and bring mixture to a boil.
- Stir in couscous. Cover and remove the pot from the heat.
- Let stand for 5 minutes.
- Add the vegetables and peas. Stir to combine.
Nutrition Facts : Calories 984.1, Fat 12.7, SaturatedFat 2.2, Sodium 3929, Carbohydrate 174.1, Fiber 34.4, Sugar 24.7, Protein 51.6
BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE AND MINT
Delicious, Delicious,Delicious!! An enjoyable pasta dish made for fresh beet pasta - Look for this recipe for beet pasta in the Fresh Carrot Dough Recipe, It had variations, and beet pasta dough is one of them -
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- MAKE THE FILLING:.
- stir together cheeses and herbs; season with salt and pepper.
- MAKE THE RAVIOLI:.
- Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled, cut sheet in half crosswise, and trim each half to a 3-inch wide strip. Space Tablespoons of filling 3 1/2 inchs apart along center of one strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above, freeze for up to 1 month, Do not thaw before cooking.
- Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, sturring occasionaly to separate, until edges are just tender, about 4 minutes. using a slotted spoon, transfer to a colander to drain, Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm, Repeat with remaining ravioli.
- Meanwhile, melt butter in a small saucepan over medium heat, Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.
- Divide ravioli among plates, if first batch has cooled, return them to hot water for 15 seconds, then drain, spoon butter over ravioli,. Serve immediately. Garnish with mint.
Nutrition Facts : Calories 233.4, Fat 23.3, SaturatedFat 14.8, Cholesterol 69.3, Sodium 5273.5, Carbohydrate 1.5, Sugar 0.2, Protein 5.4
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