Best Couscous Recipes

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SAVOURY COUSCOUS



Savoury Couscous image

Make and share this Savoury Couscous recipe from Food.com.

Provided by Chef floWer

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

30 g butter
1 onion, finely sliced
1 -2 garlic clove, crushed
1 cup couscous
2 cups chicken stock
2 tablespoons fresh coriander or 2 tablespoons parsley, chopped
salt and pepper

Steps:

  • Heat butter in sauce pan (which has a lid).
  • Add chopped onions, stir and allow to cook until soft.
  • Stir in crushed garlic.
  • Add couscous, stir.
  • Add chicken stock, stir and bring to boil.
  • Remove off heat, cover and allow to stand for 5 minutes.
  • Stir in coriander or parsley.
  • Add salt and pepper to taste.
  • Serve as a side dish.

Nutrition Facts : Calories 271.5, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.6, Sodium 230.6, Carbohydrate 40.6, Fiber 2.7, Sugar 3.1, Protein 9

COUSCOUS



Couscous image

Couscous is a delicious and easy to make side dish that pairs perfectly with any one of our tasty mains.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

2 1/2 cups water
12 ounces couscous (about 2 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Bring water to a boil. In a medium bowl, combine couscous, salt, pepper, and oil. Stir to combine. Stir one-third of the water into the couscous. Press couscous gently with the back of a fork. Cover with plastic wrap and let stand for 3 minutes. Keep water hot.
  • Repeat with remaining water in 2 additions. Break up clumps with a fork or with your fingers.

BEST COUSCOUS



Best Couscous image

Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 4

2 cups couscous (about 12 ounces)
1/2 teapsoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
  • Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
  • Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
  • Break up any clumps with a fork or your fingers.

VEGETABLE COUSCOUS



Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

  • In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

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