MEDITERRANEAN FRIED COUSCOUS
I made this to accompany my Dukkah Chicken (#388664), but it would be good with a variety of mediterranean dishes.
Provided by RalMiska
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water in a small saucepan.
- While it is boiling, fry the onion with the garlic, and a splash of olive oil.
- Add the tomato, mushrooms, capsicum, stock, and herbs to the pan, reduce heat, and simmer.
- Once the water has boiled, add the cous cous, and immediately remove from the heat.
- Let the cous cous stand, covered, for about 10 minutes, then tip it into the pan with the tomato mixture.
- Turn up the heat, and stir it through for two or three minutes.
- Serve.
Nutrition Facts : Calories 411.1, Fat 1.1, SaturatedFat 0.2, Sodium 470.1, Carbohydrate 87.2, Fiber 8.7, Sugar 10.3, Protein 14.2
"FRIED" COUSCOUS
Make and share this "fried" Couscous recipe from Food.com.
Provided by leebbeee
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
- Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
- In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
- Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
- Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
- Heat to steaming, then stir in 1/2 of the butter.
- Add nutmeg and cinnamon sugar.
- Heat on low, adding broth or oils as needed, for five more minutes.
- Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
- Heat on med high, stirring occasionally.
- At the last minute, add toasted almonds and serve.
Nutrition Facts : Calories 397.5, Fat 23.6, SaturatedFat 6, Cholesterol 15.3, Sodium 916.6, Carbohydrate 37.7, Fiber 3.5, Sugar 2.2, Protein 9.1
COUSCOUS WITH COURGETTE, FRIED ONIONS & HERBS
Jazz up this versatile grain with coriander, dill and mint, plus lots of grated greens, storecupboard chickpeas and rocket
Provided by Sarah Cook
Categories Buffet, Lunch, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Gently fry the onions in the oil until softened, then turn up the heat and fry until golden and crisping. Set aside. Mix the courgettes, couscous and chickpeas in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.
- Discard the mint stalks, then roughly chop the leaves with the coriander and dill. Fork through the couscous to break it up, then stir in the lemon juice, fried onions, spring onions, herbs and rocket with some seasoning. Serve at room temperature with the chicken (see 'goes well with').
Nutrition Facts : Calories 290 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
SESAME FRIED COUSCOUS
Delicious Indian-flavoured couscous, perfect with fish, prawns, or burgers (Quorn Southern Style Burgers if you're vegetarian), or to stuff vegetables.
Provided by jonesey92
Time 10m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Weigh out the couscous into a (pre-warmed) small flat-bottomed bowl. Give it a shake to spread the couscous evenly.
- Tip the cumin and garam masala into a measuring jug, then crumble in the stock cube.
- Pour in 100ml boiling water, stiring with a small metal spoon.
- Pour over the couscous, and give a quick stir so the couscous is spread evenly through the stock. This will help it soak in better. Leave for 5 to 10 mins, depending on your couscous, but stir again after about 3 mins.
- If you like, you can serve it up at this stage, once the couscous has absorbed the stock. Alternatively, while it is soaking, heat up the sesame oil in a frying pan.
- Scrape the soaked couscous into the frying pan, using the little spoon from earlier to get it all out, as it will be quite sticky. Fry it for a few minutes - around 2-4 will do. I like to add prawns to make it a bit more special, and cooked diced peppers would go nicely in there too.
- Once the couscous has re-heated through, and absorbed all the flavours of the sesame oil, serve it up with your meat or seafood. Another tasty idea is to use the couscous to stuff a whole, topped and de-seeded, roasted pepper.
More about "fried couscous recipes"
EGG FRIED COUS COUS WITH VEGETABLES - FUSS FREE FLAVOURS
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4.8/5 (12)Total Time 15 minsCategory Side Dish, VegetarianCalories 303 per serving
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