Sesame Fried Couscous Recipes

SESAME GINGER COUSCOUS

Steps:

• In a medium saucepan bring 1-1/4 cups of water to a boil.
• Stir in couscous and cover, remove from heat, let stand for 5 minutes.
• Meanwhile, in a medium skillet, heat olive oil over medium heat, add onions, ginger, carrots and broccoli.
• Cook 3-4 minutes or until tender.
• Stir into prepared couscous.
• Add sesame oil and soy sauce and toss.

SESAME COUSCOUS SALAD

Steps:

• Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
• Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
• Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
• Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
• Add broccoli, peas, and chicken to couscous and continue chilling.
• In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
• Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.

"FRIED" COUSCOUS

Steps:

• Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
• Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
• In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
• Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
• Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
• Heat to steaming, then stir in 1/2 of the butter.
• Add nutmeg and cinnamon sugar.
• Heat on low, adding broth or oils as needed, for five more minutes.
• Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
• Heat on med high, stirring occasionally.
• At the last minute, add toasted almonds and serve.

FRIED COUSCOUS SALAD

Steps:

• For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
• In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
• Pour the dressing over the salad and toss until the couscous is coated.

INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
• Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
• When seeds begin to sputter, stir in garlic and reduce heat to medium.
• Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
• Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
• Drizzle sesame oil atop vegetables.
• Spoon vegetables over couscous to serve.