MEDITERRANEAN COUSCOUS AND BEANS
Raisins, tomatoes and garbanzos with an accent of feta cheese make this a tasty meal you can put on the table in a snap.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat.
- Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese.
Nutrition Facts : Calories 575, Carbohydrate 114 g, Cholesterol 11 mg, Fiber 13 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1070 mg
ISRAELI COUSCOUS, BEAN AND TOMATO SALAD
Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.
Provided by Martha Rose Shulman
Categories salads and dressings, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
- Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
- Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams
WHITE BEANS AND VEGGIES WITH COUSCOUS
My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! -Heather Savage, Wood River Junction, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
BLACK BEAN AND COUSCOUS SALAD
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
- Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
MEDITERRANEAN COUSCOUS
Fresh herbs and colorful veggies make this quick-to-fix dish a winner!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 16m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
- Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.
Nutrition Facts : Calories 195, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg
MEDITERRANEAN COUSCOUS AND BEANS
Number Of Ingredients 8
Steps:
- 1. Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese remove from heat.2. Cover and let stand about 5 minutes or until liquid is absorbed stir gently. Sprinkle each serving with cheese.A NOTE from DR. GHOSHLegumes, such as dried beans, peas and garbanzo beans, are a great source of fiber. Eating plenty of fiber helps keep the digestive tract moving. This, in turn, lessens the amount of time the intestinal tract is exposed to foods and breakdown products of foods, some of which may contain toxins."This great main dish has the added benefit of containing fruit and vegetables and is quick to cook. Best of all, my family loves couscous!" -JUDY O.NUTRITION FACTS: High in potassium, iron, magnesium and folic acid excellent source of fiber1 Serving: Calories 575 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 10mg Sodium 1070mg Potassium 800mg Carbohydrate 114g (Dietary Fiber 13g) Protein 27g % DAILY VALUE: Vitamin A 4% Vitamin C 4% Calcium 14% Iron 28% Folic Acid 52% Magnesium 26% DIET EXCHANGES: 6 starch, 1 Very-Lean Meat, 1 Fruit, 1 VegetableHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MEDITERRANEAN LEMON COUSCOUS SALAD
Make and share this Mediterranean Lemon Couscous Salad recipe from Food.com.
Provided by stephanie
Categories African
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook couscous in 1 cup of water.
- Cool to room temperature.
- Whisk together lemon juice and olive oil.
- Pour over other ingredients combining well.
- Season with fresh pepper.
MEDITERRANEAN COUSCOUS
With garlic, tomatoes and Parmesan cheese, it's a great side dish for just about any entrée. "It relies on a boxed item to get started; then it's just a matter of adding a few ingredients," says Elizabeth Tomlinson of Morgantown, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.
Nutrition Facts : Calories 223 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
MEDITERRANEAN COUSCOUS AND BEANS
Number Of Ingredients 8
Steps:
- 1. Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese remove from heat.2. Cover and let stand about 5 minutes or until liquid is absorbed stir gently. Sprinkle each serving with cheese.A NOTE from DR. GHOSHLegumes, such as dried beans, peas and garbanzo beans, are a great source of fiber. Eating plenty of fiber helps keep the digestive tract moving. This, in turn, lessens the amount of time the intestinal tract is exposed to foods and breakdown products of foods, some of which may contain toxins."This great main dish has the added benefit of containing fruit and vegetables and is quick to cook. Best of all, my family loves couscous!" -JUDY O.NUTRITION FACTS: High in potassium, iron, magnesium and folic acid excellent source of fiber1 Serving: Calories 575 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 10mg Sodium 1070mg Potassium 800mg Carbohydrate 114g (Dietary Fiber 13g) Protein 27g % DAILY VALUE: Vitamin A 4% Vitamin C 4% Calcium 14% Iron 28% Folic Acid 52% Magnesium 26% DIET EXCHANGES: 6 starch, 1 Very-Lean Meat, 1 Fruit, 1 VegetableHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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