Couscous Cubano Recipes

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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

HOW TO COOK COUSCOUS



How to Cook Couscous image

Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
  • Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
  • Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
  • Uncover and fluff with a fork.
  • You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

SLOPPY CUBANOS (CUBAN COUSIN TO JOE)



Sloppy Cubanos (Cuban Cousin to Joe) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil, once around the pan
1/4 to 1/3 pound chorizo, casings removed and finely chopped, about 1 cup
1 pound ground pork
2 garlic cloves, grated or finely chopped
1 teaspoon ground allspice
2 teaspoons paprika
2 teaspoons ground coriander
Salt and freshly ground black pepper
2 tablespoons light or dark brown sugar
1 tablespoon Worcestershire sauce
1 lime, zested and juiced
1 cup chicken stock
1 (8-ounce) can tomato sauce
4 Portuguese rolls or sub rolls
4 deli-cut slices Swiss cheese
4 large dill or half sour pickles, chopped
1 bag plantain chips or other exotic chips

Steps:

  • Preheat the broiler.
  • Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook until browned, about 2 minutes, then add the pork. Cook the pork for 3 to 4 minutes, crumbling it with a wooden spoon, add the onions and garlic, and season the mixture with the allspice, paprika, coriander, salt and pepper. Cook the mixture for 5 minutes then add the sugar, Worcestershire, and lime zest and juice. Mix well to distribute the flavors, then stir in stock and tomato sauce. Bring to a bubble and simmer for a couple of minutes.
  • Split the rolls and toast lightly under the broiler. Load the saucy meat mixture onto the rolls and top each with a slice of Swiss cheese. Return to the broiler for a minute to melt the cheese. Sprinkle with the chopped pickles and serve the sammies with a few chips alongside.

CARIBBEAN COUSCOUS



Caribbean Couscous image

An unusual combination of ingredients. It's worth the effort.

Provided by MJodyH

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 15

½ cup chopped pecans
2 tablespoons oil
1 (4 ounce) can mushrooms, drained and liquid reserved
1 large sweet potato, peeled and grated
1 ½ cups vegetable stock
1 orange, zested and juiced
2 green onions, sliced
¼ jalapeno pepper, seeded and chopped
½ teaspoon poultry seasoning
½ teaspoon ground cumin
1 pinch ground allspice
¾ cup couscous
⅓ cup chopped dried mixed fruit
¼ cup shredded coconut
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
  • Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
  • Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
  • Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

Nutrition Facts : Calories 467 calories, Carbohydrate 63.8 g, Fat 21.1 g, Fiber 8.7 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 365.6 mg, Sugar 7.6 g

CUBANO SANDWICHES RECIPE BY TASTY



Cubano Sandwiches Recipe by Tasty image

Here's what you need: garlic, ground cumin, freshly ground black pepper, kosher salt, fresh oregano, fresh orange juice, fresh lime juice, olive oil, boneless pork shoulder, cuban bread, sweet ham, salami, swiss cheese, kosher pickles, yellow mustard, unsalted butter

Provided by Visit Florida

Categories     Lunch

Time 5h10m

Yield 4 servings

Number Of Ingredients 16

1 head garlic, cloves seperated and peeled
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
⅓ cup fresh oregano
⅓ cup fresh orange juice, (from about 1 large orange)
¼ cup fresh lime juice, from about 3 limes
¼ cup olive oil
2 lb boneless pork shoulder
2 loaves cuban bread, halved crosswise and lengthwise
16 slices sweet ham, baked
8 slices salami
8 slices swiss cheese
4 kosher pickles, thinly sliced lengthwise
4 tablespoons yellow mustard
4 tablespoons unsalted butter, melted

Steps:

  • Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
  • Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
  • Preheat the oven to 325°F (160°C).
  • Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190-195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
  • Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
  • Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
  • Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
  • Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
  • Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
  • Slice the sandwiches in half and serve.
  • Enjoy!

Nutrition Facts : Calories 1254 calories, Carbohydrate 105 grams, Fat 63 grams, Fiber 5 grams, Protein 68 grams, Sugar 27 grams

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