Baked Couscous Pilaf Recipes

COUSCOUS PILAF

Couscous Pilaf image

Looking for a couscous recipe? Then check out this pilaf packed with mushroom, bell pepper and nuts - a side or main dish that can be made ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 2

Number Of Ingredients 11

Ingredients

3/4 cup uncooked couscous
1 cup chicken broth
1 tablespoon butter or margarine
3 ounces fresh mushrooms, chopped (1/2 cup)
1/4 cup chopped cashews or pecans
1/3 cup chopped green bell pepper
1 medium tomato, chopped (2/3 cup)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon garlic salt
2 green onions, chopped

Steps:

Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

BAKED COUSCOUS PILAF

Baked Couscous Pilaf image

Make and share this Baked Couscous Pilaf recipe from Food.com.

Provided by TwistyJersey

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup couscous (uncooked)
1 -2 cup carrot (diced)
1/2 cup chopped shelled pistachios (You can also substitute cashews or slivered almonds.)
1/2 cup dried currants or 1/2 cup raisins
1 1/4 cups water
1 tablespoon olive oil
salt
pepper

Steps:

Preheat oven to 450 degrees Farenheit.
Mix together all ingredients in baking dish.
Cover.
Bake for 25-30 minutes or until carrots are done through.

Nutrition Facts : Calories 342.9, Fat 10.8, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 54.1, Fiber 5.9, Sugar 14.8, Protein 9.7

COUSCOUS AND BULGUR PILAF

Couscous and Bulgur Pilaf image

Categories Herb Side Couscous Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons plus 1/2 teaspoon olive oil
1 3/4 cups finely chopped onions
1 cup bulgur
2 cups Vegetable-Herb Broth
1/2 cup couscous
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon finely chopped fresh rosemary

Steps:

Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.

ISRAELI COUSCOUS PILAF

Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

EASY COUSCOUS PILAF

Easy Couscous Pilaf image

Carrot, celery, and onion infuse this couscous with loads of flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 small carrot
1 small celery stalk
1 small onion
Coarse salt and pepper
1 cup water
1 cup couscous

Steps:

In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g

BAKED SALMON WITH COUSCOUS PILAF

Baked Salmon With Couscous Pilaf image

Make and share this Baked Salmon With Couscous Pilaf recipe from Food.com.

Provided by Geema

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 medium carrots
1 cup uncooked couscous
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup of fresh mint, chopped
1 tablespoon olive oil
sea salt
fresh ground pepper
4 skinless salmon fillet, 7 ounces each
lemon wedge

Steps:

Preheat oven to 450 degrees F.
Slice the carrots lengthwise and then in 1/8 inch diagonal sections.
In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water.
Place the salmon fillets on top of this mixture and season generously with more salt and pepper.
Cover the pan with a piece of aluminum foil.
Bake for 30-35 minutes, or until fish is opaque.
Transfer fish to plates.
Fluff couscous with a fork and place next to salmon on plates.
Serve with lemon wedges.

Nutrition Facts : Calories 357.5, Fat 10.6, SaturatedFat 1.1, Sodium 60, Carbohydrate 58.4, Fiber 7, Sugar 14.8, Protein 9.8

SPICED COUSCOUS AND TURKEY PILAF

Spiced Couscous and Turkey Pilaf image

Provided by Melissa Roberts

Categories turkey Thanksgiving Quick & Easy Dinner Lunch Spice Chickpea Couscous Simmer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups pearl (Israeli) couscous (10 ounces)
1 teaspoon ground allspice
1/2 teaspoon cinnamon
2 2/3 cups water
1 (19-ounce) can chickpeas, drained and rinsed
1/4 cup currants
1 1/2 cups (1-inch) pieces cooked turkey
1/3 cup packed mint leaves, chopped
Accompaniment: plain yogurt

Steps:

Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES

Couscous Pilaf with Almonds, Coconut, and Cranberries image

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by Tawanda.Y

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 24m

Yield 4

Number Of Ingredients 6

Ingredients

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

Steps:

Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

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