Cajun Couscous Recipes

COURTNEY'S CAJUN COUSCOUS WITH A KICK!

Steps:

• Combine chicken broth, olive oil, cajun seasoning, and salt in a small saucepan. Bring to just a boil.
• Remove saucepan from heat and add cous cous. Cover and let stand for 5 minutes.
• Fluff with a fork and enjoy!

CAJUN COUSCOUS

Steps:

• In medium sized skillet, heat Canola oil. Add diced veggies and let sweat until tender and fragrant (about 5 minutes).
• Add spices to veggies and toast spices for 30 seconds, stirring frequently as not to burn the spices. Increase heat to high and add water. Bring to a boil.
• Once water, veggie and spice mixture has been brought to a boil, remove from heat and add Couscous. Cover and leave mixture for 5 minutes.
• Fluff finished Couscous with fork and Canola Oil. Serve immediately.

SKINNY CAJUN PORK WITH FRESH PEPPER COUSCOUS

Steps:

• Sprinkle all sides of pork chops with Cajun seasoning. Coat peppers with nonstick cooking spray; set aside.
• For a charcoal grill, place pork chops, sweet pepper quarters, and poblano pepper quarters on the rack directly over medium coals. Grill, uncovered, for 7 to 9 minutes or until chops are slightly pink in centers (160°F) and peppers are crisp-tender, turning once halfway through grilling. Add jalapeño pepper halves to the grill for the last 2 to 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, sweet pepper quarters, and poblano pepper quarters on grill rack over heat. Cover and grill as above, adding jalapeño pepper halves to grill as above.)
• Meanwhile, in a medium saucepan, bring chicken broth to boiling; add couscous. Remove from heat. Cover and let stand for 5 minutes. Slice sweet pepper and poblano pepper quarters into bite-size strips. Finely chop jalapeño pepper halves. Stir peppers and almonds into couscous. Serve couscous mixture with pork chops.