Ww Pumpkin Bacon And Herb Couscous Food
COUSCOUS AND BACON
Make and share this Couscous and Bacon recipe from Food.com.
Provided by Candy in Tyrone
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the bacon in a large saucepan for 3 to 5 minutes until crisp and brown.
- Add the onion and sauté until soft.
- Add the cherry tomatoes and fry gently until the skin begins to break.
- Add the couscous and pour over the over stock.
- Put the lid on the pan, remove from heat and set aside for 10 minutes.
- Stir in half the cheese and sprinkle the rest on the top. Serve with a green salad.
Nutrition Facts : Calories 764.9, Fat 38.9, SaturatedFat 15.5, Cholesterol 68.8, Sodium 1124.2, Carbohydrate 75.2, Fiber 5.8, Sugar 3.9, Protein 26.6
LEMON AND HERB COUSCOUS
From inspiredtaste.com: "We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors to marry and mingle, making for an even more delicious salad. One note, here. If you are planning to make ahead of time, keep the tomatoes and walnuts separate until you;re ready to serve. This way they will remain crisp."
Provided by Paris D
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
- Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
- Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : Calories 309.8, Fat 12.6, SaturatedFat 1.6, Sodium 16.9, Carbohydrate 43.3, Fiber 3.3, Sugar 6.6, Protein 7
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CHICKEN-COUSCOUS BAKE WITH CAPERS AND TOMATOES | RECIPES
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Servings 4Total Time 33 minsCategory Dinner
- Sprinkle the chicken with the pepper and salt. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned, about 3 minutes on each side. Transfer the chicken to a plate.
- Add the broth and capers to the skillet, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Spread the couscous over the bottom of the baking dish. Pour the broth mixture over the couscous and stir to combine. Place the chicken on top of the couscous, then add the tomatoes. Cover the dish tightly with foil and bake until the chicken is cooked through and the broth is absorbed, about 20 minutes.
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