Mediterraneancouscoustoss Recipes

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Found this recipe in a magazine a few years ago. Don't remember which on. My family loves it. I use a variety of fresh herbs depends on what I have on hand.I also increase the oil and juice ( double) Can be served hot or at room temperature even good chilled. I sometimes add some crumbled feta cheese

Provided by wicked cook 46

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups chicken broth
3/4 cup whole wheat couscous
1 cup grape tomatoes, halved
1/2 cup cucumber, peeled seeded and chopped
1/2 cup red pepper, chopped
1/4 cup green onion, thinly sliced
1 tablespoon fresh sage, chopped
1/4 teaspoon lemon zest (I add more)
2 tablespoons lemon juice
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Bring broth to a boil and gradually add coucous. Remove from heat and cover.
Wait 5 minutes then fluff with a fork.
Combine all ingredients except oil and lemon juice.
Wisk juice and oil pour over mixture and toss gently.
If using feta add now.
Enjoy.

Nutrition Facts : Calories 77.1, Fat 5.4, SaturatedFat 0.9, Sodium 484.5, Carbohydrate 5.2, Fiber 1.3, Sugar 1.6, Protein 2.9

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Provided by Claire Robinson

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 cup instant couscous
2 cups low-sodium chicken stock
4 ounces dried apricots, about 12, finely diced
Kosher salt and freshly cracked black pepper
1/4 cup pitted kalamata olives, chopped
3 scallions, thinly sliced

Steps:

Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Fresh herbs and colorful veggies make this quick-to-fix dish a winner!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 16m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition Facts : Calories 195, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

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