Carnival Couscous Recipes

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CARNIVAL COUSCOUS



Carnival Couscous image

Make and share this Carnival Couscous recipe from Food.com.

Provided by weekend cooker

Categories     Vegetable

Time 20m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 8

1 (5 2/3 ounce) box chicken and herb couscous mix
1/4 cup margarine
1 red sweet bell pepper, cut into tiny pieces
1 yellow squash, seeded, cut into tiny pieces
1 cup fresh broccoli florets, finely chopped
1 cup chopped celery
3/4 teaspoon seasoning salt
1/2 teaspoon white pepper

Steps:

  • .Cook couscous according to package directions, but omit butter called for on box.
  • With margarine in saucepan, saute pepper, squash, broccoli, and celery and cook about 10 minutes or till vegetables are almost tender.
  • Combine couscous, vegetables, and seasonings and serve.

Nutrition Facts : Calories 78.2, Fat 6, SaturatedFat 1.2, Sodium 96.7, Carbohydrate 5.3, Fiber 1.6, Sugar 2.9, Protein 1.7

VEGETABLE COUSCOUS



Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

  • In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

COUSCOUS CARNIVALE



Couscous Carnivale image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups couscous
1/4 teaspoon salt
3/4 cup chicken stock
3/4 cup apple juice
1 mango, diced small
1 Granny Smith apple, cored and diced small
1 small red pepper, diced small
1 small yellow pepper, diced small
4 spring onions, thinly sliced including green tops
1/2 cup dried cranberries
1/2 cup chopped toasted macadamia nuts
1/4 cup chopped flat leaf parsley and more for garnish, if desired
1/2 cup extra virgin olive oil
1/2 cup mango vinegar or mango vinaigrette
1 tablespoon honey
Salt and pepper to taste

Steps:

  • Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely.
  • Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly

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