Green Chili Couscous Recipes

GREEN COUSCOUS

Steps:

• Place couscous in a large bowl and add boiling water or stock. Cover bowl with plastic wrap and let stand for 10 minutes.
• Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and cumin; stir to combine. Remove from heat and let cool slightly.
• Uncover couscous and stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, scallions, chile, and arugula; gently mix to combine. Serve at room temperature.

ISRAELI COUSCOUS WITH GREEN BEANS, FETA, AND PISTACHIOS

Steps:

• In a medium pot of boiling salted water, cook couscous for 4 minutes. Add green beans, and cook until couscous is al dente and beans are crisptender, about 2 minutes more. Drain, and run under cold water until cool.
• Transfer green beans and couscous to a large bowl. Add cucumber, feta, pistachios, raisins, vinegar, and oil. Season with salt and pepper; toss to combine.

SLOW-COOKER GREEN CHICKEN CHILI

Steps:

• Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill.

MOROCCAN CHILI W/ 10,000 GRAINS OF SAND (COUSCOUS)

Steps:

• Preheat oven to 400 degrees F (if serving with pita bread).
• Heat skillet with extra-virgin olive oil, add meat and brown.
• Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan.
• Cook until onions are soft, 8 minutes.
• Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer (for about 10 minutes while you make the couscous).
• To make couscous: Bring butter and stock to a boil in a separate pot with tight fitting lid. (This is a good time to put the pitas in the oven too).
• Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
• Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.