Asian Style Couscous Recipes

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ASIAN-STYLE COUSCOUS



Asian-Style Couscous image

A nice change next to pepper steak or Chinese chicken. READ MORE

Provided by Recipe By Dining In

Categories     Sides

Yield 6

Number Of Ingredients 9

vegetable oil/Glicks Cooking Spray
1/2 cup sliced scallions
1 and 1/2 cups water
2 tablespoons Gefen Soy Sauce
1/2 teaspoon sugar
1/4 teaspoon Gefen 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 sauté until tender.
  • Add water and remaining ingredients, except couscous. Bring to a boil. Remove from heat.
  • Add couscous to pan. Cover and let stand five minutes or until liquid is absorbed.
  • Fluff with a fork. Serve warm.

VIETNAMESE COUSCOUS SALAD



Vietnamese Couscous Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

1 garlic clove, minced
1 teaspoon minced gingerroot
6 tablespoons fresh lime juice
3 tablespoons sugar
2 tablespoons peanut oil
2 tablespoons nuoc mam (Southeast Asian fish sauce, available at Asian markets)
1 teaspoon hot pepper flakes
1 1/3 cups boiling water
1 extra-large fish bouillon cubes (available at Asian markets)
1 tablespoon peanut oil
1 cup couscous
20 sprigs fresh cilantro, finely chopped (about 2 tablespoons)
30 fresh mint leaves, finely chopped (about 2 tablespoons)
1/2 cup (about 4 ounces) salted, dry-roasted peanuts, coarsely chopped
2 medium carrots, peeled and shredded
1 medium cucumber, peeled, seeded, and shredded
6 green onions, green tops included, finely sliced
1/2 head Napa cabbage, finely shredded
8 ounces medium shrimp, cooked and coarsely chopped, see note*
Fresh cilantro leaves, for garnish
Fresh mint leaves, for garnish

Steps:

  • To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside.
  • To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts.
  • In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly.
  • Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature.
  • Cook's Note: To cook the shrimp, rinse them under running water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil. Add the shrimp, and cook until they are just pink, 4 to 5 minutes. Drain and let cool. Discard the cooking liquid and bay leaves. Shell and devein the shrimp.

GREEK COUSCOUS



Greek Couscous image

Greek style Israeli couscous. So delicious!

Provided by KenzieKook

Categories     World Cuisine Recipes     European     Greek

Time 45m

Yield 3

Number Of Ingredients 12

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

Steps:

  • Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
  • In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g

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

GRILLED ASIAN VEGETABLE COUSCOUS



Grilled Asian Vegetable Couscous image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 22

5 tablespoons mirin (Japanese sweet rice cooking wine)
5 tablespoons light soy sauce
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon peeled finely grated fresh ginger
1/2 teaspoon sea salt
1 clove garlic, minced
2 cups baby Chinese tender stem broccoli or spinach leaves
6 to 8 okra
4 napa cabbage leaves
4 Fresno red chiles
4 scallions
1 Japanese eggplant, sliced lengthwise into thin strips
1 red bell pepper, seeded and quartered lengthwise
1 cup dry couscous
1 1/2 cups vegetable broth or water, boiling
3 tablespoons light soy sauce
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
Juice of 1/2 lemon
1 small bunch fresh cilantro, stems and leaves, chopped
Sea salt and freshly ground black pepper, for sprinkling

Steps:

  • For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
  • For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
  • For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
  • Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
  • Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

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.

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.)

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