Couscous Pilaf Recipes

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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

BAKED COUSCOUS PILAF



Baked Couscous Pilaf image

Make and share this Baked Couscous Pilaf recipe from Food.com.

Provided by TwistyJersey

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup couscous (uncooked)
1 -2 cup carrot (diced)
1/2 cup chopped shelled pistachios (You can also substitute cashews or slivered almonds.)
1/2 cup dried currants or 1/2 cup raisins
1 1/4 cups water
1 tablespoon olive oil
salt
pepper

Steps:

  • Preheat oven to 450 degrees Farenheit.
  • Mix together all ingredients in baking dish.
  • Cover.
  • Bake for 25-30 minutes or until carrots are done through.

Nutrition Facts : Calories 342.9, Fat 10.8, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 54.1, Fiber 5.9, Sugar 14.8, Protein 9.7

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES



Couscous Pilaf with Almonds, Coconut, and Cranberries image

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by Tawanda.Y

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 24m

Yield 4

Number Of Ingredients 6

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

Steps:

  • Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  • Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

EASY COUSCOUS PILAF



Easy Couscous Pilaf image

Carrot, celery, and onion infuse this couscous with loads of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 7

1 tablespoon olive oil
1 small carrot
1 small celery stalk
1 small onion
Coarse salt and pepper
1 cup water
1 cup couscous

Steps:

  • In a small saucepan, heat olive oil over medium heat. Add carrot, celery stalk, and onion, all finely chopped; season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add water; bring to a boil.
  • Stir in couscous into vegetable mixture in pan. Remove from heat; cover, and let steam 5 minutes. Fluff with a fork. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 3 g, Fiber 2 g, Protein 6 g

ISRAELI COUSCOUS PILAF



Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
  • Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

COUSCOUS PILAF



Couscous Pilaf image

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

Provided by Rainberry Blues

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 onion, chopped
2 carrots, sliced
2 chicken bouillon cubes
salt
pepper
1 cup couscous
1 tablespoon butter

Steps:

  • Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
  • Bring to a boil; add carrots and onion.
  • Cover and reduce heat to low.
  • Boil 15 minutes or until carrots are done.
  • Add salt, pepper, and couscous.
  • Cook, uncovered, 1 minute.
  • Add butter.
  • Cook and stir 2 minutes.
  • Cover and let stand 10 minutes.
  • Stir and serve.

COUSCOUS AND BULGUR PILAF



Couscous and Bulgur Pilaf image

Categories     Herb     Side     Couscous     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

2 tablespoons plus 1/2 teaspoon olive oil
1 3/4 cups finely chopped onions
1 cup bulgur
2 cups Vegetable-Herb Broth
1/2 cup couscous
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon finely chopped fresh rosemary

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
  • Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
  • Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.

COUSCOUS PILAF



Couscous Pilaf image

Looking for a couscous recipe? Then check out this pilaf packed with mushroom, bell pepper and nuts - a side or main dish that can be made ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 2

Number Of Ingredients 11

3/4 cup uncooked couscous
1 cup chicken broth
1 tablespoon butter or margarine
3 ounces fresh mushrooms, chopped (1/2 cup)
1/4 cup chopped cashews or pecans
1/3 cup chopped green bell pepper
1 medium tomato, chopped (2/3 cup)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon garlic salt
2 green onions, chopped

Steps:

  • Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
  • Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
  • Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
  • Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.

Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

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