ISRAELI COUSCOUS, BEAN AND TOMATO SALAD
Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.
Provided by Martha Rose Shulman
Categories salads and dressings, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
- Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
- Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams
COUSCOUS JAMBALAYA RECIPE
Provided by á-68271
Number Of Ingredients 17
Steps:
- In a bowl, combine shrimp, chicken and Creole Seasoning. Use your hands to blend thoroughly. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat. Add the seasoned shrimp and chicken; stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery, and garlic; stir-fry 1 minute. Stir in the tomatoes, bay leaves, Worcestershire sauce, hot pepper sauce, stock, salt and pepper; bring to a boil. Cook for 10 minutes, stir in the couscous and turn off the heat. Cover the skillet and allow to sit for 5 minutes. Stir in additional chicken stock if necessary. Remove teh cover and stir in the remaining 2 tablespoons of olive oil. Serve Immediately. Makes 5 cups
ANDOUILLE AND TOMATO ISRAELI COUSCOUS JAMBALAYA
Steps:
- 1. Heat olive oil over medium-high heat in large frying pan. 2. Add garlic, onions, and sausage and cook for about 3 minutes. 3. Add couscous and stir frequently for 2-3 more minutes. 4. Add tomatoes, chicken broth, bay leaf, turmeric, cinnamon, and salt. 5. Bring to a boil. 6. Cover, and reduce to simmer for 15 minutes. 7. Kill the heat and let sit for another 10-20 minutes (the more patient you are the better it tastes!). 8. Enjoy!
ANDOUILLE AND CHICKEN JAMBALAYA
Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
- Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
- Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams
ANDOUILLE AND CHICKEN JAMBALAYA
Steps:
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.
CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO
This Cajun-style dish contains no tomatoes or tomato sauce. From Miss Ruby's Southern Creole & Cajun Cuisine.
Provided by lazyme
Categories Pork
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Combine the seasonings and set aside.
- In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
- Chop the Tasso and Andouille sausage.
- Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
- Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
- Stir in the browned rice and add the stock.
- Stir well and bring to a boil.
- Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
- This must be stirred frequently to keep the rice from sticking and burning.
- Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
- To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
- Serve 2 molds for a main course or 1 for an appetizer.
- Serve with little green peas and whole kernel com.
Nutrition Facts : Calories 435.9, Fat 18.7, SaturatedFat 4.8, Cholesterol 17.8, Sodium 635, Carbohydrate 55, Fiber 2.9, Sugar 4.4, Protein 10.7
QUICK JAMBALAYA
This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.
Provided by Vallery Lomas
Categories grains and rice, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
- Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
- Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.
ANDOUILLE AND CHICKEN JAMBALAYA
This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.
Provided by lazyme
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
- Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
- Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
- Remove the bay leaves.
- Stir in the green onions and serve.
Nutrition Facts : Calories 635.7, Fat 34, SaturatedFat 8.9, Cholesterol 77, Sodium 1302.2, Carbohydrate 54.4, Fiber 2.3, Sugar 3, Protein 26.1
ISRAELI COUSCOUS WITH CHUNKY TOMATO SAUCE
Posted for Zaar World Tour 2005. Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean. Have not made this yet.
Provided by Kumquat the Cats fr
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
- Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
- Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
- Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
- Roughly chop tomatoes and add to saucepan with their juice.
- Add basil, thyme and red pepper flakes.
- Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
- Season sauce with salt and pepper and pour over couscous. Serve immediately.
Nutrition Facts : Calories 227.3, Fat 2.2, SaturatedFat 0.3, Sodium 17.2, Carbohydrate 45, Fiber 5.4, Sugar 6.4, Protein 8.1
ANDOUILLE SAUSAGE JAMBALAYA
Get a taste of The Big Easy with this New Orleans-inspired Andouille Sausage Jambalaya. This Andouille Sausage Jambalaya is packed with flavor.
Provided by My Food and Family
Categories Herbs
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
- Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
- Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
- Spoon rice into shallow bowls; top with chicken mixture and parsley.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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