Cool Couscous Toss Recipe For Stuffed

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SWEET AND SOUR COUSCOUS-STUFFED PEPPERS



Sweet and Sour Couscous-Stuffed Peppers image

Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 large shallot, cut into chunks
1 1/2 tablespoons olive oil
1/2 pound lean ground beef
2 tablespoons plus 4 teaspoons tomato paste
1/3 cup chopped fresh parsley, dill or a combination
1/3 cup golden raisins
2 tablespoons red wine vinegar
Kosher salt
4 red, yellow, orange or green bell peppers or a mix of colors, halved lengthwise and seeded
1/2 cup whole wheat couscous
3/4 cup grated asiago cheese

Steps:

  • Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
  • Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
  • Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
  • Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

STUFFED BUTTERNUT SQUASH WITH CURRIED COUSCOUS SALAD



Stuffed Butternut Squash with Curried Couscous Salad image

Stuffed Butternut Squash halves with a simple curried couscous salad. The couscous salad is loaded with sweet cranberries, crunchy pecans, and tons of herbs. This is perfect to serve as a side or even as a main course!

Provided by Marzia

Categories     Comfort Foods

Time 1h

Number Of Ingredients 12

2-3 small butternut squashes
1 tablespoon oil
2-3 teaspoons brown sugar
salt and pepper
1 cup pearl (israeli) couscous
4 teaspoons mild curry powder
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1/4 cup chopped scallions
1/3 cup chopped parsley
1/2 cup chopped pecans
1/3 cup dried cranberries

Steps:

  • butternut squash: Position a rack near the center of the oven and preheat the oven to 425ºF. Halve the squashes, and remove the seeds. Arrange the butternut squash on a baking sheet, cut side facing up and drizzle them with the oil. Sprinkle each with a pinch of salt and pepper and 1/2 teaspoon of brown sugar. Roast the squash for 48-52 minutes or until fork tender. Remove from the oven and let cool for several minutes before stuffing.
  • curried couscous: While the butternut squash is roasting cook the couscous according to package directions. Place the couscous in a bowl to cool to room temperature. In a small bowl or mason jar, combine the olive oil, honey, curry powder, a pinch of salt, and pepper whisk or shake to combine. Drizzle the dressing over the couscous and stir to combine. Add the scallions, parsley, pecans, and cranberries. Taste and adjust seasonings or curry powder to taste.
  • assemble: Scoop out some of the squash if you find its too much per serving. Reserved squash can be used for other meals. Top butternut boats with prepared couscous salad. I find these taste best served at room temperature.

COUSCOUS-STUFFED MUSHROOMS



Couscous-Stuffed Mushrooms image

"Because so many people are watching their weight nowadays, I came up with these light bites that everyone enjoys," writes Lee Bremson of Kansas City, Missouri.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 16

18 medium fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 cup dry white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
FILLING:
1/2 cup reduced-sodium chicken broth
1/4 cup uncooked couscous
1/3 cup minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 cup grated Romano cheese
1 egg white, lightly beaten
2 tablespoons chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Remove mushroom stems; discard or save for another use. Set caps aside. In a large nonstick skillet, saute onions and garlic in oil for 1 minute. Stir in wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender. Remove mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms stem side down on paper towels. , In a large saucepan, bring broth to a boil. Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is absorbed, about 5 minutes. Add the next five ingredients and toss gently. , Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous mixture. Place in an 11x7-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until stuffing is lightly browned.

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 416mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

COOL COUSCOUS SALAD



Cool Couscous Salad image

Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1/3 cup water
1/4 cup uncooked couscous
1/3 cup garbanzo beans or chickpeas, rinsed and drained
1/4 cup seeded chopped cucumber
1 small plum tomato, seeded and chopped
1/4 cup prepared balsamic vinaigrette
2 lettuce leaves
2 tablespoons crumbled feta cheese

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.

Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

SPRING COUSCOUS STUFFED BELL PEPPERS



Spring Couscous Stuffed Bell Peppers image

Make and share this Spring Couscous Stuffed Bell Peppers recipe from Food.com.

Provided by LilPinkieJ

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 bell peppers, halved and seeded
2 tablespoons olive oil, divided
1 onion, chopped
1 lb ground round
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon oregano
2 teaspoons of fresh mint, chopped
1 ripe tomatoes, seeded and diced
1/4 cup sun-dried tomato, diced
3 cups couscous, cooked
2 cups feta cheese, crumbled
of fresh mint (to garnish) or basil (to garnish)

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
  • In a large skillet heat the other tablespoon of olive oil. Add onion and sauté for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes.
  • Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
  • In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through.
  • Garnish with fresh mint or basil.

Nutrition Facts : Calories 730.9, Fat 31.1, SaturatedFat 14.1, Cholesterol 98.2, Sodium 670, Carbohydrate 78.7, Fiber 7.2, Sugar 7.1, Protein 32.9

COOL COUSCOUS TOSS



Cool Couscous Toss image

A light and yummy chilled couscous-based salad. Perfect for summer because it's no fuss! I titled it a "toss" instead of a salad because it can stand alone as a cool light vegetarian entree. It can also be served as a side dish. You could add diced cheese and or/salami if you'd like to make it heartier. Perfect for a pot luck or picnic because it won't spoil if it sits out a while and it's still delicious served at room temperature. Cook time includes chill time...it's even better if allowed to sit overnight in the refrigerator. You can easily vary the canned veggies based on what you have in your pantry.

Provided by SaraFish

Categories     One Dish Meal

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 cups cooked couscous, prepared with chicken broth
1 can garbanzo beans, drained and rinsed
1 can corn, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 large tomatoes, chopped
3 green onions, chopped
1/2 bottle Italian salad dressing

Steps:

  • Allow couscous to cool slightly.
  • Mix all ingredients together.
  • Chill and serve.
  • Amazingly delicious!

Nutrition Facts : Calories 556.2, Fat 1.5, SaturatedFat 0.2, Sodium 172, Carbohydrate 113.7, Fiber 9.2, Sugar 0.7, Protein 19.5

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