Couscous With Tomato And Onion Recipes

COUSCOUS WITH TOMATO AND ONION

Steps:

• Heat two tablespoons of oil into a non stick frying pan, on medium heat. Add the onion and saute for 5 minutes, stirring often, until softened, but not coloured.
• Stir in tomato paste and sugar, and cook for 1 minutes. Add tomatoes 1/2 tsp salt and fresh ground pepper, and cook for another 3 minutes.
• Meanwhile, pour the boiling water over the couscous in a shallow bowl and cover with plastic wrap. Let stand for 10 minutes. Fluff the couscous at the end of the 10 minutes, adding the tomatoe sauce mixture.
• Clean the fryin pan and add the remaining 1 tablespoon of oil with butter, over medium heat. Add the couscous, once the butter has melted, and using the spatulas, flatten the couscous, and heat until a crisp edge develops over the base and sides.
• Carefully invert the couscous onto a plate, by placing a plate over the top of the couscous, before inverting, releasing the couscous from the pan. Serve warm or at room temperature.

PEARL COUSCOUS WITH TOMATO SAUCE

Steps:

• Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

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.

COUSCOUS WITH TOMATOES

Steps:

• Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
• Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
• Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.

TOMATO COUSCOUS SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender. , Remove from the heat; stir in couscous and salt. Let stand for 5 minutes.

BAKED COUSCOUS WITH TOMATOES

Steps:

• Preheat the oven to 375 degrees.
• Heat the oil in a saute pan.
• Saute the onions in oil about 5 minutes, until they are soft and golden.
• In a bowl, combine the onions and the remaining ingredients.
• Transfer the mixture into a 2-quart casserole.
• Bake for 20 minutes.

TOMATO PEA COUSCOUS

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in cumin; cook and stir for 30 seconds. Stir in the broth, peas and tomato. Cook for 1-2 minutes or until peas are almost tender. Stir in couscous; cover. Remove from the heat; let stand for 5 minutes. Fluff with fork.

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.

COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
• Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
• Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
• Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.