Beths Hawaiian Couscous Recipes

ISRAELI COUSCOUS TABOULI

Steps:

• Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
• In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

BETH'S BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.
• Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

MEDITERRANEAN COUSCOUS

Steps:

• Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
• Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

BETH'S HAWAIIAN COUSCOUS

Steps:

• Cook couscous using chicken broth instead of water. Add in any of the remaining ingredients you'd like! Serve warm or room temperature.

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

TROPICAL COUSCOUS

Steps:

• Add orange juice and cumin to a saucepan; bring to a boil.
• Add in couscous; cover.
• Remove from heat and let stand 5 minutes.
• Fluff couscous; transfer to a large bowl; let cool.
• In a small bowl, mix together the oil, soy sauce, and lime juice; stir into couscous.
• Add in the cilantro, basil, chives, ginger, mango, and orange; toss to combine.
• Sprinkle w/ nuts.