Scallioncouscous Recipes

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COUSCOUS WITH SCALLIONS



Couscous with Scallions image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon canola oil
1 1/2 cups fat-free reduced-sodium chicken broth or water
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped flat-leaf parsley, optional
Salt and freshly ground black pepper

Steps:

  • In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
  • When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

SCALLION COUSCOUS



Scallion Couscous image

This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

1 cup couscous
3/4 cup boiling water
2 scallions, cut into matchsticks
2 tablespoons olive oil
1 tablespoon fresh lime juice
Coarse salt and ground pepper

Steps:

  • Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 226 g, Fat 7 g, Fiber 2 g, Protein 6 g

SCALLION COUSCOUS



Scallion Couscous image

Make and share this Scallion Couscous recipe from Food.com.

Provided by Heather U.

Categories     Low Cholesterol

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups couscous
2 cups boiling water
1 tablespoon butter
4 large scallions, trimmed and finely sliced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
  • While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
  • With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.

Nutrition Facts : Calories 240.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 218.9, Carbohydrate 46.1, Fiber 3.5, Sugar 0.4, Protein 7.8

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL



Lemon Couscous Salad with Spinach, Scallions, and Dill image

Categories     Salad     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Lemon     Spinach     Chill     Vegan     Couscous     Dill     Boil     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

Steps:

  • In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

SAFFRON SCALLION COUSCOUS



Saffron Scallion Couscous image

This is from Food to Live By. Everyone loves this side dish. I noticed there is one other recipe posted on recipezaar that is very similar to this one. There are a slight change of ingredients and the preparation is a bit different.

Provided by theAmateurPastryChef

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup couscous
2 tablespoons good quality olive oil
1 cup vegetable stock
1/2 teaspoon saffron thread, lightly crushed
coarse kosher salt & freshly ground black pepper
7 scallions, including white and three inches of green, trimmed and thinly sliced on an angle

Steps:

  • Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
  • Rub the couscous between your palms until all the grains are coated with oil.
  • Heat the stock in a small saucepan until just begins to boil.
  • Remove stock from heat and add the saffron, stirring to blend.
  • Add half the stock to the couscous.
  • Keep the remaining stock warm over low heat.
  • Stir and fluff the couscous with a fork.
  • Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
  • Add the remaining stock to the couscous.
  • Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
  • Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
  • Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

Nutrition Facts : Calories 231, Fat 7.1, SaturatedFat 1, Sodium 8.8, Carbohydrate 35.5, Fiber 2.9, Sugar 0.6, Protein 6

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