Couscous For A Crowd Recipes

VEGETABLE COUSCOUS

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.

CROWD-PLEASING COUSCOUS

Steps:

• Heat the olive oil in a medium pot over medium heat. Add the onions and saute for a few minutes, until softened. Add the apricots and couscous, and cook for 2 minutes to toast the couscous. Add 1 1/4 cups water, the beef broth and the salt, and bring to a boil. Turn the heat down to low, cover and cook, stirring occasionally, until the liquid is absorbed and the couscous is tender, 10 to 12 minutes.
• Transfer the couscous to a serving dish and serve warm.

COUSCOUS FOR A CROWD

Steps:

• 1. In a very large bowl, combine couscous and boiling water. Allow to stand 15 min. untial all water is absorbed and couscous has expanded and become soft. 2. Fluff couscous with a fork. As soon as it is cool enough to handle, rub your hands with a little olive oil and gently rub couscous better your hands to make sure all lumps are broken up. 3. Add all remaining ingredients and mix together gently until well combined. Serve warm or cold.

GREEK-STYLE COUSCOUS SALAD FOR A CROWD

Steps:

• To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
• For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
• When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
• Mix in feta cheese, then season the salad with black pepper and if needed some salt.
• Cover and chill until completely cold.