Couscous With Leeks Corn And Olives Recipes

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ROASTED CORN AND GARLIC COUSCOUS



Roasted Corn and Garlic Couscous image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Cooking spray
4 garlic cloves, peeled
4 ears fresh corn on the cob or about 2 cups frozen whole kernel corn
1/4 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1 cup uncooked couscous
1/4 cup chopped green onions
2 tablespoons chopped pimento

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob.
  • Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine.

COUSCOUS WITH LEEKS, CORN, AND OLIVES



Couscous with Leeks, Corn, and Olives image

Categories     Olive     Vegetable     Side     Quick & Easy     Leek     Corn     Summer     Couscous     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 medium leeks (white and pale green parts only), chopped
1 cup fresh corn kernels (from about 2 ears of corn)
1 cup water
1 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons chopped fresh thyme
1 10-ounce package couscous
1 cup pitted Kalamata olives or other brine-cured black olives (about 4 ounces), coarsely chopped
3 tablespoons fresh lemon juice

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice. Season to taste with salt and pepper. Serve warm or at room temperature.

LEEK"Y" CHICKEN AND COUSCOUS



Leek

Make and share this Leek"y" Chicken and Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups chicken stock
2 tablespoons butter
1/4 cup golden raisin, chopped
1 1/2 cups couscous
2 tablespoons extra virgin olive oil
1 1/2 lbs chicken tenders, cut into large bite-size pieces
salt
black pepper
2 medium leeks (or 1 large leek)
1 cup dry white wine
2 -3 tablespoons chopped fresh flat-leaf parsley, chopped

Steps:

  • Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
  • When the liquid boils, add in the raisins and couscous; remove pan from heat.
  • Stir the couscous and place the lid on the pot; let stand.
  • Heat a large nonstick skillet over med-high heat; add in the olive oil.
  • Add the chicken in a single layer and season it with salt and pepper.
  • While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
  • Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
  • Place the leeks in a colander and run them under cold water.
  • Separate the layers to release the dirt and grit; rinse well, then drain well.
  • Add the leeks to the chicken and wilt 2-3 minutes.
  • Add in the wine and let it cook down by half, 3-4 minutes.
  • The leeks should still have some color but should be tender and the chicken should be cooked through.
  • Add in the remaining 1 tablespoon butter and swirl into the sauce.
  • Fluff the couscous with a fork and stir in the parsley.
  • Place a bed of couscous on each dinner plate; top with chicken and leeks.

Nutrition Facts : Calories 678.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 116.7, Sodium 300.8, Carbohydrate 68.6, Fiber 4.5, Sugar 9.1, Protein 51

CORN AND BERRY COUSCOUS



Corn and Berry Couscous image

"My husband, Doug, wowed me with Confetti Couscous the first time he cooked for me while we were dating. It's still one of my favorite dishes," relates Laurel Porterfield from Bristow, Virginia.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

2-1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
1-1/2 cups frozen corn
3/4 cup dried cranberries
1/4 to 1/2 teaspoon ground cinnamon
1 package (10 ounces) couscous

Steps:

  • In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous. , Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 570mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.

COUSCOUS WITH OLIVES AND LEMON



Couscous With Olives and Lemon image

From a saved page of an old Gourmet Magazine. I prefer to use Israeli couscous, the pearl type, however you need to check package directions for additional cooking time. This was a great side dish for "Recipe#60524" Marinated Lamb Chops. I also used kalamata olives and skipped the salt.

Provided by NurseJaney

Categories     Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons garlic, minced
3 tablespoons olive oil
1 3/4 cups vegetable broth
1/4 teaspoon salt
1 1/2 cups couscous
16 black olives, pitted and coarsely chopped
1/2 cup flat leaf parsley, chopped
1 1/2 teaspoons lemon zest, finely grated

Steps:

  • Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
  • Add water and salt and bring to boil.
  • Stir in remaining ingredients, cover pan and remove from heat.
  • Let stand 5 minutes.
  • Fluff with fork.

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN



Mexican-Style Couscous with Roasted Corn image

A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.

Provided by Tim

Categories     Couscous

Time 50m

Yield 6

Number Of Ingredients 11

2 ears fresh corn
2 cups couscous
4 stalks green onion, chopped
½ medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon olive oil
2 cups chicken stock
½ cup crumbled cotija cheese
½ medium lime, juiced
1 tablespoon thinly sliced fresh basil or basil chiffonade
1 pinch chili-lime seasoning, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
  • Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
  • While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
  • Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
  • Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g

COUSCOUS WITH OLIVES AND LEMON



Couscous with Olives and Lemon image

Categories     Citrus     Olive     Side     Vegetarian     Quick & Easy     Vegan     Couscous     Parsley     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 teaspoons minced garlic
3 tablespoons olive oil
1 3/4 cups water
Rounded 1/4 teaspoon salt
1 1/2 cups couscous (10 oz)
16 oil-cured black olives, pitted and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest

Steps:

  • Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

COUSCOUS SALAD WITH OLIVES & RAISINS



Couscous Salad with Olives & Raisins image

There's plenty to like in this recipe, and you'll want to pair it with your next special meal.-Mya Zeronia, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups vegetable stock
1 package (10 ounces) couscous
2 tablespoons olive oil
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
3/4 cup sliced Greek olives
2/3 cup raisins
4 teaspoons finely chopped fresh mint

Steps:

  • In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely., In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.

Nutrition Facts :

ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE



Roasted Fish With Leeks and Olive Salsa Verde image

Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.

Provided by Melissa Clark

Categories     easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 thick fillets white fish, such as cod or halibut (about 1 1/2 pounds total)
Salt and freshly ground black pepper
3 medium leeks, trimmed, white and light green parts halved lengthwise and rinsed well
Extra-virgin olive oil
1 lemon
1/2 cup coarsely chopped pitted Castelvetrano olives
1/2 cup chopped cilantro leaves and tender stems
1 garlic clove, finely grated, minced or pushed through a garlic press
Large pinch of red-pepper flakes, or to taste
Fine sea or table salt
1/3 cup extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
  • Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
  • Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
  • Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
  • While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
  • Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
  • Place fish on plates and surround with leeks. Top with olive salsa verde.

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