Red Wine Couscous Recipes
WINE AND ROSEMARY COUSCOUS
Originally from North Africa, couscous is tiny pearls of semolina pasta that is ready to eat in minutes. Often used as a base for stews, couscous is easy and versatile. This recipe is a perfect match for our Chicken with Tomato-Vermouth Sauce. Couscous can be found in grocery stores near the pasta or rice.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 33.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 298.6 mg
RED COUSCOUS
There will be no falling asleep at dinner with this on your plate! Something different from Miraval Resort & Spa chef Cary Neff.
Provided by FLKeysJen
Categories Vegan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
- Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.
Nutrition Facts : Calories 92.4, Fat 0.3, SaturatedFat 0.1, Sodium 75.5, Carbohydrate 19.2, Fiber 1.2, Sugar 1.9, Protein 2.8
RED WINE COUSCOUS
Here is an easy, quick way to add flavor to plain couscous. The red wine gives the couscous a pretty, reddish-purple color, but feel free to use white wine if you prefer it.
Provided by periwinklejenn
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine garlic and olive oil in small saucepan with tight-fitting lid. Add red pepper flakes if desired. Cook briefly over medium heat, until garlic becomes fragrant.
- Add couscous to pan. Saute over medium heat until golden brown, approximately 5 minutes.
- Add capers, red wine, and water. Season with salt and pepper to paste.
- Bring mixture to a boil. Cover and remove from heat; let stand 4-5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 209.6, Fat 2.6, SaturatedFat 0.4, Sodium 134, Carbohydrate 34.7, Fiber 2.3, Sugar 0.2, Protein 5.7
TOASTED COUSCOUS SALAD
Steps:
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
- For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
- Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
More about "red wine couscous recipes"
MEDITERRANEAN COUSCOUS SALAD {WITH HOMEMADE DRESSING ...
From spendwithpennies.com
5/5 (20)Total Time 20 minsCategory Salad, Side DishCalories 340 per serving
- Bring water, butter and a pinch of salt to a boil. Add couscous, stir and cover. Remove from heat and let sit 5 minutes.
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RED WINE-BRAISED CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Calories 466 per servingServings 4
- Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
- Sprinkle chicken with pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove chicken from pan. Increase heat to high; add wine to pan. Cook until reduced to 1 cup (about 5 minutes). Remove from heat. Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes. Add breast halves; cover and cook 20 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
- Increase heat to medium-high; add olives and capers to pan. Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat. Cover and let stand 5 minutes. Serve with couscous. Garnish with parsley, if desired.
MEDITERRANEAN COUSCOUS SALAD - JESSICA GAVIN
From jessicagavin.com
4/5 (378)Total Time 30 minsCategory SaladCalories 203 per serving
- Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
- Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
- Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
COUSCOUS WITH RED LENTILS AND EASY PRESERVED LEMONS RECIPE ...
From foodandwine.com
Servings 4Total Time 30 mins
- In a small saucepan, boil 2 cups of water. Add the sugar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper; stir until the salt dissolves. Add the lemon slices and cook over moderately high heat until softened, 15 minutes. Transfer the lemon slices to a plate. Boil the liquid until reduced to 1/3 cup, 3 minutes; let cool. Whisk in 1/4 cup of the oil.
- Meanwhile, bring 3/4 cup of water to a boil in a saucepan. Add 1/2 teaspoon of salt and the couscous. Remove the pan from the heat, cover and let stand for 5 minutes. Fluff the couscous with a fork.
- Bring a medium saucepan of water to a boil, add the lentils and cook over moderately high heat until tender but not mushy, 6 minutes. Drain, transfer to a bowl and add the couscous.
- Stir all but 1 tablespoon of the lemon oil into the couscous and season. Toss the arugula with the lemon juice and remaining olive oil; season with salt and pepper. Transfer the arugula to plates, mound the couscous on top and drizzle with the remaining lemon oil. Top with the lemon slices and pistachios.
PEARL COUSCOUS SALAD WITH TOMATO AND CUCUMBER - NOURISH ...
From nourish-and-fete.com
5/5 (8)Total Time 22 minsCategory Salad, SideCalories 271 per serving
- To cook the couscous, warm olive oil in a medium saucepan over medium heat. Add the couscous and cook for 2 minutes, stirring frequently, until lightly toasted and golden brown. Stir in water, then increase heat to high just until it boils, then reduce heat to low and cover the pan. Let cook for 10-12 minutes, just until the couscous is tender and the liquid absorbed. Remove from the heat and set aside to cool for 5-10 minutes.
- Meanwhile, to make the dressing, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and pepper in a small jar or measuring cup. Shake or whisk vigorously to blend.
- To assemble the salad, combine the cooled couscous, tomatoes, cucumber, and red onion in a serving bowl. Drizzle with dressing and toss to combine. Sprinkle feta, herbs, and pine nuts on top and toss gently once more. Serve at room temperature or chilled. Enjoy!
GRILLED SALMON WITH TOMATO AND RED WINE BUTTER RECIPE BY ...
From thedailymeal.com
4.5/5 (2)Category EntreesCuisine AmericanTotal Time 1 hr
- Step 2: In a large sauté pan, heat 4 ounces salad oil. Add 2 cups blanched baby kale, 8 tablespoons dried whole cherries, 8 tablespoons toasted almonds, 2 cups cooked jumbo couscous, salt and pepper. Cook 1 to 2 minutes. Add 4 ounces red wine butter sauce (recipe follows) to the couscous mix, sautéing to bind it all together.
- Step 3: Pile couscous in the center of 4 plates. Place 1 salmon fillet on top of each pile of couscous. Drizzle 1 ounce sauce around couscous and slightly over edges of fish. Garnish with finely chopped parsley.
- Step 1: In a large saucepan, combine 1 cup white vinegar, 1 cup lemon juice, 1 1/2 cups white wine, 3 tablespoons chopped shallots, 2 tablespoons sugar and 1 cup finely diced canned tomatoes. Cook over medium heat, stirring frequently, until reduced by half.
COUSCOUS GREEK SALAD WITH HOME-MADE DRESSING - NEILS ...
From neilshealthymeals.com
5/5 (1)Total Time 20 minsCategory Dinner, LunchCalories 589 per serving
- 1) First cook your Couscous by placing it in a bowl and pour freshly boiled water over it, covering roughly 1cm / ½”. Stir and cover with a plate and set aside for 5 minutes. After 5 minutes, use a fork to fluff up the grains and set aside to cool.
WHITE WINE & MINT COUSCOUS - EASY COUSCOUS RECIPE
From savoryexperiments.com
5/5 (7)Total Time 15 minsCategory Side DishCalories 81 per serving
- Reduce heat to low and stir in White Cooking Wine, Kosher salt, lemon juice, and chicken broth, breaking up any large pieces.
SMOKY SHRIMP & COUSCOUS - LIDEYLIKES
From lideylikes.com
4.2/5 (19)Estimated Reading Time 6 minsServings 4
- In a large (12-inch) sauté pan, heat the olive oil over medium heat. Add the onions, and cook, tossing occasionally, until tender and lightly browned, about 8 to 10 minutes.
- Add the roasted red peppers, anchovies, garlic, paprika, and cayenne pepper, and cook for 1 more minute, until the garlic is fragrant. Careful not to let the garlic burn! Add the wine and stir, scraping up any brown bits from the pan. When the liquid in the pan has almost entirely evaporated, add the chicken stock, tomatoes, 1 teaspoon salt, and ½ teaspoon black pepper, and bring to a boil.
- Add the couscous, reduce the heat, and simmer, stirring and scraping the bottom of the pan occasionally, until the couscous is al dente, about 6 minutes. Meanwhile, pat the shrimp dry with a paper towel, season with salt and pepper, and set aside.
- Add the shrimp to the pan, stirring to submerge them in the sauce, and simmer for 3 minutes, until they are just cooked through. Off the heat, stir in the sherry vinegar.
HERBED PEARL COUSCOUS WITH CHERRY TOMATOES AND GOAT CHEESE
From more.ctv.ca
Servings 4Total Time 25 minsCategory Lunch
- Melt butter in a medium saucepan over medium heat. Add couscous and cook, stirring frequently, until lightly toasted, about two to three minutes.
- Add broth, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, about for 10-15 minutes. Remove from heat and let sit covered, for five minutes
- Whisk together olive oil, vinegar, Dijon, garlic, lemon zest and juice. Season with salt and pepper. Add cherry tomatoes, yellow pepper, green onion, couscous, parsley, basil and chives and toss to combine.
MOROCCAN LAMB AND VEGETABLE COUSCOUS RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Published 2013-12-07Total Time 3 hrs 40 mins
- In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes.
- Season the lamb shanks with salt and black pepper and dust with paprika. Add the lamb shanks to the casserole and cook over moderate heat, turning occasionally, until the shanks are well browned, about 7 minutes.
- Transfer the lamb shanks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes.
- In a large saucepan, melt the remaining 1 1/2 tablespoons of butter. Add the couscous and cook over moderate heat, stirring, until lightly toasted, about 3 minutes.
- Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking liquid.
ROASTED EGGPLANT COUSCOUS SALAD | THIS SAVORY VEGAN
From thissavoryvegan.com
5/5 (3)Calories 405 per servingCategory Lunch, Salad, Side Dish
- Preheat the oven to 450 degrees. Add the eggplant ingredients to a bowl and toss to combine. Spread out on a baking sheet and place in the oven for 20 minutes.
- Combine the chickpea ingredients in a bowl and toss to combine. Spread out on a baking sheet and set aside. After the eggplant has roasted for 20 minutes, use a metal spatula to carefully flip the eggplant and place the eggplant and the chickpeas back in the oven for 10 minutes. Keep an eye on the eggplant - if it starts getting too dark, remove before the chickpeas.
- Meanwhile, heat the olive oil in a pan and add dry couscous. Toss the couscous until it is toasted - approx. 3 minutes. Add the water & salt and bring to a boil. Lower heat and cover until all of the liquid is absorbed.**
- Add the olive oil, sun-dried tomato oil, red wine vinegar, garlic, shallot, sun-dried tomatoes and oregano to a large bowl. Whisk to combine.
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