Healthy Whole Wheat Couscous Recipes

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WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS



Whole-Wheat Couscous with Parmesan & Peas image

Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.

Provided by Patsy Jamieson

Categories     Healthy Vegetarian Couscous Recipes

Time 20m

Number Of Ingredients 9

1 14-ounce can reduced-sodium chicken broth, or vegetable broth
¼ cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 ½ cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt & freshly ground pepper, to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
  • Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
  • Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 36 g, Cholesterol 5.7 mg, Fat 4.2 g, Fiber 6.6 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 394.5 mg, Sugar 1.7 g

ROASTED GARLIC & HERB WHOLE WHEAT COUSCOUS



Roasted Garlic & Herb Whole Wheat Couscous image

This tasty Whole Wheat Couscous Recipe is mixed with fresh basil and sweet roasted garlic! It's a delicious side dish that comes together in less than 10 minutes.

Provided by Krista

Categories     Side Dish

Time 9m

Number Of Ingredients 6

1 1/4 cup of water
1 cup of dry whole wheat couscous
3 roasted garlic cloves, minced {instructions for roasting}
1 1/2 tablespoons of olive oil
2 tablespoons of fresh basil, roughly chopped
salt & pepper to taste

Steps:

  • Bring water to a boil.
  • Once boiling add whole wheat couscous, stir to combine.
  • Cover and immediately remove from heat.
  • Let couscous sit for 5-7 minutes.
  • Fluff couscous with a fork.
  • Next add in the minced roasted garlic, fresh basil, olive oil, and season with salt and pepper.
  • Stir everything together and serve.

WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE



Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette image

Provided by Bobby Flay

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3/4 cup olive oil
1 Japanese eggplant, halved lengthwise
1 yellow squash, sliced 1/4-inch thick lengthwise
1 red bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 zucchini, sliced 1/4-inch thick lengthwise
2 cups Israeli couscous
1 pint grape or cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
2 tablespoons fresh oregano leaves
1 pound fresh mozzarella, finely diced
1/4 cup fresh parsley leaves

Steps:

  • Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
  • Preheat a grill to medium-high heat.
  • Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
  • Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

WHOLE-WHEAT COUSCOUS WITH ALMONDS



Whole-Wheat Couscous with Almonds image

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 cup whole-wheat couscous
3 tablespoons slivered almonds
1 teaspoon extra-virgin olive oil
1 plum tomato, coarsely chopped
1 tablespoon chopped parsley
1 tablespoon capers, rinsed and drained
1 garlic clove, minced
Coarse salt

Steps:

  • Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
  • Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
  • Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.

Nutrition Facts : Calories 149 g, Fat 4 g, Fiber 4 g, Protein 5 g

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