Confetticouscous Recipes

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CONFETTI COUSCOUS SALAD



Confetti Couscous Salad image

Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel - Cohocton, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro
DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional

Steps:

  • In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed., Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 9g protein.

CONFETTI COUSCOUS



Confetti Couscous image

Provided by inspired

Categories     Sides

Yield 4 people

Number Of Ingredients 10

1 cup uncooked couscous
1 cup chicken stock or vegetable stock
3/4 cup raisins
1/3 red bell pepper (finely diced)
1/3 green bell pepper (finely diced)
1 tbspn vegetable oil
2 tbspn maple syrup
1/2 lemon juice of 1/2 lemon
1/2 tspn fresh ground black pepper
pinch of kosher salt

Steps:

  • Gather all ingredients before starting recipe.
  • Mix dressing ingredients and set aside.
  • Measure 1 cup of uncooked couscous and pour into a medium bowl.
  • Add finely diced red and green pepper to couscous.
  • Measure 1 cup of chicken stock in a 2 cup measure cup and add 3/4 of a cup of raisins to the chicken stock. Microwave on high for 2 minutes or until the chicken stock comes to a boil. Allow raisins to steep for a couple of minutes, then add the stock and the raisins to the couscous.
  • Cover bowl with cling wrap and allow to steam, for at least 5 minutes. Remove cling wrap and fluff couscous with a fork until it light and fluffy, tossing the raisins and peppers until well blended.
  • Drizzle dressing over couscous, mix, taste, then drizzle a bit more or to your liking.

CONFETTI COUSCOUS



Confetti Couscous image

"Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish," notes Marla Stewart of Amity, Arkansas. "I've even stirred in pineapple chunks and cooked chicken for a great lunch.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) chicken or vegetable broth
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1 package (10 ounces) couscous
2 cups frozen peas, thawed
1/2 cup slivered almonds, toasted
1 jar (4 ounces) diced pimientos, drained

Steps:

  • In a large saucepan, bring the broth, water, lemon juice, zest and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos.

Nutrition Facts : Calories 294 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 570mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges

"CONFETTI" COUSCOUS



Categories     Vegetable     Side     Fennel     Spring     Summer     Couscous     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1/2 fennel bulb, sometimes called anise (6 ounces)
1 teaspoon olive oil
2 garlic cloves, minced
1 cup water
1 teaspoon salt
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
3/4 cup couscous
6 dried pitted prunes, cut into 1/3-inch pieces

Steps:

  • Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
  • Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
  • Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
  • Stir in fennel fronds and season with salt and pepper.

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.

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