CREAMY SUN-DRIED TOMATO COUSCOUS
This savory and satisfying one-pot meal is quick to make and devoured even faster! Great as a vegetarian entree or pairs well with any protein. Wonderful creamy texture without adding butter or cream. This will find its way into your weekly rotation!
Provided by Veggiemama
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 39m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
- Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
- Stir tomato oil into couscous mixture and top with Parmesan cheese.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 16.7 g, Fiber 6.7 g, Protein 8.6 g, SaturatedFat 2.4 g, Sodium 207.2 mg, Sugar 2.9 g
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
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
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 STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
- For the chicken: Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
COUSCOUS WITH SUN-DRIED TOMATO AND FETA
This easy couscous recipe works well served warm or at room temperature.
Provided by Heidi
Categories Side Dish
Time 10m
Number Of Ingredients 7
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 WITH SUN-DRIED TOMATOES
Make and share this Couscous With Sun-Dried Tomatoes recipe from Food.com.
Provided by BeeChick
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
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.
CHICKEN COUSCOUS WITH SUN-DRIED TOMATOES
Super Easy. Couscous turns out a pretty orange color in the tomato oil. Could replace chicken with tender beef or pork strips.
Provided by Tina Lynn
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken, mushrooms, onion, garlic, sage in oil over medium heat.
- Add tomatoes to chicken mix.
- set aside.
- Boil water, add butter, and remove from heat.
- Add couscous.
- Add couscous to chicken mix and mix well or serve chicken mix over a bed of couscous.
SPICY CHICKPEA & SUN-DRIED TOMATO COUSCOUS
Great to prepare as a batch to add into work lunch boxes with baby leaf salad or lovely as a side to accompany a summer BBQ. I sometimes sprinkle some feta cheese onto mine before serving.
Provided by louhutchybum
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Drain the chickpeas & rinse under the tap. Cut the tomatoes into small chunks. Place the chickpeas and tomatoes in a pan and warm through on a medium heat. Stir through the paprika and chilli and season with salt and pepper. Reduce to a low heat.
- Pour your couscous into large bowl and pour over the hot vegetable stock. Put a plate over the bowl and let the couscous absorb the stock. Once the stock is absorbed, check the couscous is nice and soft, then fluff with a fork.
- Add your chickpea and tomato mix into the couscous and fold together. The couscous can be kept int the fridge for up to three days if using for packed lunches.
COUSCOUS WITH FETA 'N' TOMATOES
This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. -Josephine Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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