Couscous With Ham And Sun Dried Tomato Recipes

COUSCOUS WITH SUN-DRIED TOMATO AND FETA

Steps:

• In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside.
• In a medium saucepan, bring 1 1/4 cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes.
• Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.

COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA

Steps:

• Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
• Fluff couscous with fork. Cool a bit.
• Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
• Adjust salt and pepper to taste.
• Transfer to serving bowl, sprinkle with feta. Serve.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

HAM & SUN-DRIED TOMATO ALFREDO

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet coated with cooking spray, saute tomatoes for 1 minute. Reduce heat; stir in cream and cheese. Bring to a gentle boil over medium heat. Simmer, uncovered, for 5-7 minutes or until thickened., Drain linguine; stir into sauce mixture. Add ham; heat through.

COUSCOUS WITH HAM AND SUN-DRIED TOMATO

Steps:

• Dice ham and chop tomatos.
• Combine all ingredients and saute in olive oil for 5 minutes.
• Add 2 1/4 cups boiling water, stir.
• Simmer for 10 minutes.

COUSCOUS WITH SUN-DRIED TOMATOES, FETA CHEESE, AND MINT

Steps:

• Cook couscous.
• Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
• Toss to combine.
• Season with salt and pepper.
• Serve warm or chilled.

COUSCOUS WITH SUN-DRIED TOMATOES

Steps:

• Bring the broth to a boil in a medium saucepan.
• Stir in the cous cous & sun dried tomatoes.
• Simmer for 8 minutes.
• Stir in the basil & pinenuts.
• Salt & pepper to taste.

COUSCOUS WITH ARTICHOKES, FETA, AND SUN-DRIED TOMATOES

Steps:

• Combine 2 cups water and tomatoes in a microwave-safe bowl.
• Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.
• Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous.
• Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
• Add the sun-dried tomatoes and sauté 30 seconds more.
• Add olives and chicken stock and bring to a boil.
• Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
• Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

ROASTED PECAN COUSCOUS WITH SUN DRIED TOMATOES AND MUSHROOMS

Steps:

• Spread the pecan pieces onto a baking sheet and place in a cold oven.
• Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
• Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.