Barefoot Contessa Curry Couscous Recipe Recipes Recipe For Meatloaf

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COUSCOUS WITH PINE NUTS (BAREFOOT CONTESSA)



Couscous With Pine Nuts (Barefoot Contessa) image

I saw Ina Gartner, the Barefoot Contessa, preparing this dish during the "Friends of Friends" episode of her show.

Provided by Northwestgal

Categories     Grains

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons unsalted butter
3/4 cup chopped shallot (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currant
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
  • Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
  • Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Nutrition Facts : Calories 572.6, Fat 25.7, SaturatedFat 8.8, Cholesterol 35.9, Sodium 489.2, Carbohydrate 70.8, Fiber 4.6, Sugar 9.5, Protein 16.4

CURRIED CHICKEN WRAPS A LA BAREFOOT CONTESSA - INA GARTEN



Curried Chicken Wraps a La Barefoot Contessa - Ina Garten image

I saw Ina Garten prepare this on the show where she served this at a Beach Volleball Picnic. This combination sounded wondeful! I didn't allow for the cooling time of several hours .Update: 03/28/2009 please be sure to read Shug Avery's review. He is much more knowledgable on the subject than I.;) Update 07.24.2009 - please be aware that curries have different amounts of heat!! Use a little at a time - look at Pink''s review.;) As I stated in the recipe - use sweet/mild curry - that is where the I think the problem is - it depends upon the amount of heat that you may want. Update- 08/07/2009 please use the sweet/mild curry and use a little at a time - I copied the recipe just as it was written - and I editorialized in parentheses. Please read all reviews and the might shed some light on the curry-mania!! ;) I couldn't resist it!!!

Provided by Manami

Categories     Lunch/Snacks

Time 1h10m

Yield 6 tortillas

Number Of Ingredients 13

3 chicken breast halves, bone in, skin on (1 1/2 whole)
olive oil
kosher salt
fresh ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended Major Gray's)
1 tablespoon mild curry powder, to taste (recipe calls for 3 T, however use a little at a time)
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallion, white and green parts (2 scallions)
1/4 cup raisins
1 cup toasted salted cashews, chopped
6 tortillas

Steps:

  • Preheat the oven to 350ºF.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil.
  • Sprinkle liberally with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is just cooked.
  • Set aside until cool enough to handle.
  • Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder(** use a little at at time!), and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.
  • Process until smooth.
  • Combine the chicken with enough dressing to moisten well.
  • Add the celery, scallions, and raisins, and mix well.
  • Refrigerate for a few hours to allow the flavors to blend.
  • Add the cashews to the chicken.
  • Fill the center of each tortilla with the chicken mixture.
  • Fold the 2 sides of the tortilla over the filling so that the sides overlap.
  • Roll the tortilla from bottom to top, and cut in half diagonally.
  • Enjoy!

Nutrition Facts : Calories 676.8, Fat 39.2, SaturatedFat 7.3, Cholesterol 38.5, Sodium 1047.8, Carbohydrate 64, Fiber 3.8, Sugar 10.4, Protein 17.9

STEAMED COUSCOUS



Steamed Couscous image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped yellow onions (2 onions)
3 cups good chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
2 cups couscous (12 ounces)

Steps:

  • Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRIED ISRAELI COUSCOUS



Curried Israeli Couscous image

This is a great way to serve your delicious main dish protein. The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Curry Side Dish Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
¼ cup minced onion
2 cubes vegetable bouillon
1 teaspoon yellow curry powder
½ teaspoon oregano
2 cups pearl (Israeli) couscous
2 ½ cups water

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
  • Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

Nutrition Facts : Calories 174 calories, Carbohydrate 29.7 g, Fat 3.7 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 0.4 g

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