Best Couscous Recipe Recipes Recipe For Stuffed

CHICKEN BREASTS STUFFED WITH HERBED COUSCOUS

Steps:

• In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
• Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
• In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

GREEK COUSCOUS SALAD STUFFED AVOCADOS

Steps:

• Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
• Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
• Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
• Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.

COUSCOUS STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350F/180C/gas mark 4.
• Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
• Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
• Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
• Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
• Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.

SWEET PEPPERS STUFFED WITH LAMB AND MINTED COUSCOUS

Steps:

• Preheat the oven to 350 degrees.
• Remove the stems from the peppers with a paring knife. Remove the seeds, leaving the vegetables whole. Set aside.
• Place the couscous in a very fine mesh strainer and rinse with cold running water. Rub the couscous between your hands to separate the grains. Spread the couscous in a shallow pan and let it rest for 15 minutes until plumped. Run your fingers through it to keep it from being clumpy.
• Place one cup of the broth, the salt and turmeric in a pot and bring to a boil. Add the couscous and stir. Strain off excess liquid, if any, reserve and return the couscous to the shallow pan to cool quickly.
• Meanwhile, in a small saute pan, heat one tablespoon of the olive oil over medium heat. Add the garlic and brown slightly. Add the ground lamb and pepper and stir over high heat until the meat is slightly undercooked, about two to three minutes. Remove from the heat and let cool.
• In a mixing bowl, combine the couscous, lamb, chopped mint and egg and mix well. Taste the mixture and add salt and pepper if desired. Stuff the mixture tightly into the peppers, being careful not to break them.
• Lightly coat a medium-sized skillet with four tablespoons of olive oil. Place over a high flame and add the peppers. Cook until slightly browned. Measure the reserved broth and, if necessary, add more broth to bring the total to one cup. Add this to the peppers. Cover and finish cooking in a preheated oven for 20 minutes, or until the peppers are tender.
• Serve hot, cold or at room temperature.