Couscous With Mint Yogurt Sauce Recipes

COUSCOUS SALAD WITH YOGURT DRESSING

Couscous Salad With Yogurt Dressing image

Make and share this Couscous Salad With Yogurt Dressing recipe from Food.com.

Provided by Outta Here

Categories Southwest Asia (middle East)

Time 1h

Yield 2 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 small celery rib, finely chopped
1 cup couscous
1 1/2 cups water
1/4 cup fresh lemon juice
1/4 cup plain fat-free yogurt
2 tablespoons extra virgin olive oil
2 teaspoons fresh gingerroot, peeled and minced
1 garlic clove, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
ground black pepper, to taste
1/2 cup dried cranberries (or raisins)
1/2 cup canned chick-peas, rinsed and drained
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup fresh cilantro, chopped (or parsley)
1/2 cup green onion, sliced
1 lemon, cut into wedges (optional)

Steps:

For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
Toss all the ingredients together. Garnish with the lemon wedges, if using.

20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE

20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce image

This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup whole wheat couscous
1/4 cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
1/2 cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dill
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon

Steps:

Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Nutrition Facts : Calories 385 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 950 milligrams, Carbohydrate 47 grams, Fiber 7.5 grams, Protein 30 grams, Sugar 8 grams

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