Cous Cous Alla Panzanella Recipes

TUSCAN PANZANELLA

Tuscan Panzanella image

You say bread salad, the Tuscans say panzanella. Mix up the typical salad with this outdoor-friendly Italian party-pleaser.

Provided by Chateau Ste Michelle

Categories Salad

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

½ large loaf rustic Italian bread
6 ripe tomatoes, chopped
3 tablespoons finely chopped red onion
1 large cucumber - peeled, seeded, and chopped
1 stalk celery, chopped
1 bulb fennel, chopped
1 yellow pepper - seeded, ribs removed, and chopped
3 tablespoons red wine vinegar
¾ cup extra-virgin olive oil
1 clove garlic, finely chopped
12 leaves fresh basil, torn, or more to taste
Salt and pepper to taste

Steps:

Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 34.4 g, Fat 30.1 g, Fiber 4.4 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 335 mg, Sugar 4.8 g

COUS COUS UPMA

Cous Cous Upma image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon minced gingerroot
2 cloves garlic, minced
1 onion, minced
1 cup chopped green bell pepper
2 cups green beans
4 firm, ripe tomatoes, cut into 1-inch pieces
Salt
2 cups water
1 chicken bouillon cube
1 2/3 cups cous cous
Fresh lemon juice
Minced fresh cilantro

Steps:

In a deep nonstick skillet set over moderate heat, warm the oil until it is hot.
Add the mustard and cumin seeds, and cook, stirring, 1-minute. Add the gingerroot and garlic, and cook, stirring, 1 minute more. Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes.
Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more. Add the water, bouillon cube, and salt, to taste. Bring to a boil, stirring, and add cous cous. Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is absorbed. Remove from heat, cover, and let stand 5 minutes. Before serving, stir in lemon juice and cilantro.

COUS COUS ALLA PANZANELLA

Cous Cous alla Panzanella image

Provided by Food Network

Categories side-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups canned plum tomatoes with juices, chopped
1/2 cup extra-virgin olive oil
Juice of 1 lemon
2 cups couscous
1 red onion, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
10 cherry tomatoes, quartered
Bunch fresh basil leaves, torn
Salt and freshly ground black pepper

Steps:

Place the plum tomatoes, olive oil and lemon juice in a large mixing bowl. Add the couscous and mix thoroughly.
Since there is no cooking involved, it is essential that there's an excessive amount of liquid in the bowl. The liquids will act as a 'cooking agent' for the couscous. The couscous will absorb all the liquids, puff up and become very flavorful.
Add the red onion, red and yellow peppers, cherry tomatoes, and the basil to the bowl. Mix well. Season with salt and pepper, to taste. Let the mixture sit in the refrigerator for a few hours for all the flavors to amalgamate.

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