Couscous Carnivale Recipes

CARNIVAL COUSCOUS

Carnival Couscous image

Make and share this Carnival Couscous recipe from Food.com.

Provided by weekend cooker

Categories Vegetable

Time 20m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (5 2/3 ounce) box chicken and herb couscous mix
1/4 cup margarine
1 red sweet bell pepper, cut into tiny pieces
1 yellow squash, seeded, cut into tiny pieces
1 cup fresh broccoli florets, finely chopped
1 cup chopped celery
3/4 teaspoon seasoning salt
1/2 teaspoon white pepper

Steps:

.Cook couscous according to package directions, but omit butter called for on box.
With margarine in saucepan, saute pepper, squash, broccoli, and celery and cook about 10 minutes or till vegetables are almost tender.
Combine couscous, vegetables, and seasonings and serve.

Nutrition Facts : Calories 78.2, Fat 6, SaturatedFat 1.2, Sodium 96.7, Carbohydrate 5.3, Fiber 1.6, Sugar 2.9, Protein 1.7

PERFECT COUSCOUS

Perfect Couscous image

Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield about 6 cups

Number Of Ingredients 4

Ingredients

2 cups water or low-sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups regular or whole wheat couscous

Steps:

Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.

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

Ingredients

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

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