MEDITERRANEAN COUSCOUS
This recipe is a nice and light side to lamb, chicken, or fish. It's easy to make and tastes great hot or cold!
Provided by Alanna Chau
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the water, olive oil, and salt to a boil in a saucepan. Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork. Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice. Season with black pepper.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 68.5 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 7.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 1038.8 mg, Sugar 1.8 g
MEDITERRANEAN PEARL COUSCOUS
*If you overcooked your couscous a tad you can try to salvage it by pulling it out of the water right away, drain it, and drizzle with olive oil. Then spread it onto a cookie sheet to attempt to separate the pearls and let cool; Keep checking on it and separating it. You may have really messed it up and have to start again, but...
Provided by Nichole Kmett
Categories Pasta Sides
Time 40m
Number Of Ingredients 7
Steps:
- 1. 1. Bring water to a rapid boil then add couscous, turn down heat, and let simmer approximately 8-10 minutes. (Keep an eye on it and constantly test it; this is the most important part, you don't want to over cook it and have it be mushy*.)
- 2. 2. While water is boiling and couscous is cooking chop up your cucumbers and onion and half your cherry tomatoes. Throw into a large bowl and add ¼ cup of garlic olive oil; let sit.
- 3. 3. Once couscous is finished drain but DO NOT RINSE. Let cool.
- 4. 4. After couscous is cooled add to your bowl of chopped cukes, toms, & onions and stir.
- 5. 5. Add your desired amount of pesto (typically about 7 oz, maybe the whole 10! Use to your taste)
- 6. 6. Add more olive oil if you see it is sticking together and needs to "lubrication".
- 7. 7. Add feta and stir (I use ALL of it, but it's up to you.)
- 8. 8. Cool in the fridge for a good hour to really let the flavors meld, but feel free to dig in if you want to! ☺ I prefer eating it chilled.
ISRAELI COUSCOUS SALAD
Steps:
- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
- In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
- When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
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MEDITERRANEAN PEARL COUSCOUS SALAD - LITTLE SPICE JAR
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5/5 (2)Category SaladServings 4Total Time 1 hr 20 mins
- Place a rack in the center of the oven and preheat oven to 250 degrees F.Arrange all the tomatoes (cluster, roma, and cherry) cut sides down, in a baking sheet. Add garlic to pan and roast until tomatoes are slightly shriveled around edges, 1 hour. Cool in pan for 15 minutes when done.
- While the tomatoes are baking, heat the chicken/vegetable stock in the microwave for a few minutes or until steam starts to release (mine took 3 minutes). Alternately, you could warm the stock in a saucepan until is starts to simmer. Place 1 tablespoon of olive oil in a 2-quart saucepan on medium heat and sauté the pearl (Israeli) couscous for 5 minutes. Add the stock to the couscous mixture. Lower the heat to medium-low and cook covered for 12 minutes or until the liquid is absorbed. When couscous is cooked, spread on a baking sheet and allow to cool at least 15 minutes.
- In a blender, combine the baked Roma tomato, cluster tomato, garlic cloves, 1/4 cup olive oil, lemon zest, lemon juice, water, salt, pepper, and smoked paprika. Blend until smooth.
- In a large bowl, combine the cherry tomatoes, pearl couscous, kalamata olives, parsley, basil, and feta cheese. Drizzle in the garlic tomato sauce and stir to combine. Let stand 5 minutes, all the dressing will get absorbed by couscous.
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- Prepare the dressing: Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ cup fresh lemon juice, a scant ½ teaspoon zest, ¼ teaspoon kosher salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
- Infuse oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping tablespoon of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
- Cook couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
- Stir in tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
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- Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
- In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
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- Slice the cucumber in half lengthwise. Repeat, halving each halve crosswise. Slice the cucumber pieces thinly crosswise until you have ½ cup sliced cucumber.
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- Heat 2 teaspoons of olive oil in a saucepan over medium heat. Add pearl couscous toast it for about 2-3 minutes. Add water and bring to a boil for about 8-10 minutes until the couscous is “al dente” (follow the package instructions). Drain the couscous and set aside till it cools.
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- Heat 2 teaspoons oil in a saucepan over medium-high heat. Add couscous and cook, stirring, until toasted, about 4 minutes. Add water and a pinch of salt and bring to a boil. Cover, lower heat, and simmer until water is absorbed and couscous is al dente, about 8-10 minutes.
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- Bring 3 cups of salted water to a boil in a medium pot. Add couscous, and 1 tbsp of the oil. When water returns to a boil, reduce heat to low, cover and cook until couscous is al dente, about 7 - 9 minutes. Strain and rinse under cold running water; drain well.
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