Asian Style Couscous Recipes

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ASIAN COUSCOUS



Asian Couscous image

Tonight I was making recipe #147775 and I needed a side dish with an oriental flair... I came up with this and got great reviews from the family! (Cooking time is the time the cous cous needs to sit.)

Provided by ShortyBond

Categories     Asian

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 cups dry couscous
1 1/2 cups chicken broth
2 tablespoons extra virgin olive oil
1/8 onion, finely chopped
1 garlic clove, minced
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 dash lemon juice (eyeball it)
1/2 teaspoon parsley flakes

Steps:

  • Sautee onions and garlic in olive oil until tender. Remove from oil.
  • Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
  • Stir in onions and garlic.
  • Stir in remaining ingredients and let cous cous sit for five minutes.
  • Serve immediately.

Nutrition Facts : Calories 648.8, Fat 15.4, SaturatedFat 2.3, Sodium 1077.2, Carbohydrate 103.2, Fiber 6.8, Sugar 1, Protein 21.4

ARAME-FLECKED ASIAN COUSCOUS



Arame-flecked Asian Couscous image

Provided by Lorna Sass

Categories     Vegetarian     Dinner     Vegan     Couscous     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield makes 4 main-course servings

Number Of Ingredients 12

1 1/2 cups whole wheat couscous
1 tablespoon minced fresh ginger
1/8 teaspoon cayenne
1 1/2 to 1 3/4 cups boiling water
1/2 ounce arame sea vegetable (about 1 cup loosely packed)
1 1/2 cups finely chopped carrots
1 cup finely chopped radishes
3/4 cup thinly sliced scallion greens
2 to 3 tablespoons toasted sesame oil
3 to 4 tablespoons shoyu or tamari
Approximately 3 tablespoons brown rice or seasoned rice vinegar (the latter adds sweetness too)
1/3 cup toasted sunflower seeds

Steps:

  • Mix the couscous, ginger, and cayenne in a large heatproof bowl or storage container and pour 1 1/2 cups boiling water on top. Cover tightly and let sit until all of the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, stir in an additional 1/4 cup boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork, and let cool.
  • Meanwhile, place the arame in a bowl with ample cold water to cover and let stand until rehydrated, about 10 minutes. Rinse thoroughly and drain well.
  • Add the drained arame, carrots, radishes, and scallions to the couscous. Stir in enough sesame oil, shoyu, and vinegar to give the salad intense flavor. Stir in the sunflower seeds. Serve at room temperature. (Leftovers will probably need to be perked up with additional dressing.)

ASIAN-STYLE COUSCOUS



Asian-Style Couscous image

Make and share this Asian-Style Couscous recipe from Food.com.

Provided by brokenburner

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

vegetable oil or cooking spray
1/2 scallion, sliced
1 1/2 cups water
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8-1/4 teaspoon cayenne pepper
1 cup couscous, uncooked

Steps:

  • Coat bottom of pot with oil or cooking spray. Heat over medium-high flame until hot. Add scallions and saute until tender. Add water and next five ingredients. Bring to a boil. Remove from heat. Add couscous to pan. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Serve warm.

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