Couscousnicoise Recipes

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COUSCOUS NICOISE



Couscous Nicoise image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 22

3/4 cup water
1 teaspoon salt
1 tablespoon butter
1 garlic clove, smashed
3/4 cup couscous
4 cups baby greens
Prepared Vegetables, recipe follows
Sherry Vinaigrette, recipe follows
1 teaspoon freshly cracked black pepper
1/4 pound green beans, ends trimmed
1/2 cup halved grape or cherry tomatoes
1/2 cup julienned red bell pepper
1/2 cup (about 1/4 pound) nicoise olives
1/2 cup jarred prepared mushrooms, best quality
1/2 English cucumber, sliced 1/8-inch thick on the diagonal
1 teaspoon whole-grain Dijon mustard
1/4 cup sherry vinegar
1/2 teaspoon anchovy paste
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • Add the water to a small saucepan over high heat. Add the salt, butter and the smashed garlic clove and bring to a boil. Remove the pot from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork, season with pepper and additional salt, if needed, and let cool.
  • For assembly:
  • On a medium-size platter, pile the cooled couscous into the center, ring it with the greens, then neatly arrange the remaining vegetables in individual segments. Drizzle with the vinaigrette and serve immediately.
  • Bring a large pot of water to a boil over medium heat and add the green beans. Blanch for 2 minutes, then remove to an ice bath and let cool.
  • In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together. Slowly drizzle in the olive oil while whisking. Add the salt and pepper and adjust seasonings, if necessary. Let sit for 20 minutes, then whisk before serving.

MEXICAN COUSCOUS



Mexican Couscous image

This couscous recipe is the perfect side dish for any Mexican meal. John Slivon, Milton, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 cup salsa
1/4 cup water
3/4 cup uncooked couscous
3/4 cup black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed

Steps:

  • Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.

Nutrition Facts :

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