Herbed Couscous Pilaf Recipes

HERBED COUSCOUS PILAF

Steps:

• Saute' carrots and onion in olive oil in a saucepan until tender, about 10 minutes.
• Add chicken broth and herbs and bring to a boil.
• Stir in couscous, peas, and seasoning packet from couscous. Omit the packet if using plain couscous.
• Remove from heat and let stand 5 minutes.
• Fluff with a fork and serve.

COUSCOUS PILAF

Steps:

• Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
• Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
• Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
• Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

COUSCOUS AND BULGUR PILAF

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
• Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
• Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.

COUSCOUS PILAF

Steps:

• Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
• Bring to a boil; add carrots and onion.
• Cover and reduce heat to low.
• Boil 15 minutes or until carrots are done.
• Add salt, pepper, and couscous.
• Cook, uncovered, 1 minute.
• Add butter.
• Cook and stir 2 minutes.
• Cover and let stand 10 minutes.
• Stir and serve.

HERBED COUSCOUS

Steps:

• Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous, peas and chickpeas. Cover and let stand for 5 minutes.
• Add parsley, mint, basil, lemon zest and pepper to the couscous.
• Toss lightly with a fork and serve hot.

BAKED COUSCOUS PILAF

Steps:

• Preheat oven to 450 degrees Farenheit.
• Mix together all ingredients in baking dish.
• Cover.
• Bake for 25-30 minutes or until carrots are done through.

COUSCOUS PILAF WITH SHALLOTS, GARLIC AND ALMONDS

Steps:

• Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.
• Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Mix in water, broth and salt; stir briefly to combine; then cover and remove pan from heat.
• Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice and zest. Season to taste and serve.