Mediterranean Couscous By Dr Andrew Weil Recipes

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

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

Ingredients

2 tablespoons chopped onion
2 tablespoons olive oil, divided
3 teaspoons minced garlic
1-1/4 cups water
1 package (5.6 ounces) couscous with toasted pine nuts
1-1/2 teaspoons chicken bouillon granules
1/2 cup cherry tomatoes, halved
2 tablespoons grated Parmesan cheese

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

Mediterranean Couscous image

Many years ago I tried this lemon flavoured couscous in a Moroccan restaurant. I thoroughly enjoyed it. I searched for some time to find a few recipes that came close and I have come up with something very close and just as enjoyable for me and my friends!

Provided by Kim A. Heaphy

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon rind, grated
2 tablespoons lemon juice
1/4 cup green bell pepper, finely diced
1/4 cup red bell pepper, finely diced
1/4 cup carrot, finely diced
1/4 cup red onion, finel diced (optional)
2 teaspoons extra virgin olive oil
1 cup couscous

Steps:

Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered.
Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered.
Fluff with a fork **Important** or it turns to a brick!
Can be served hot or chill to make a wonderful salad.

Nutrition Facts : Calories 235.3, Fat 4, SaturatedFat 0.8, Cholesterol 3.6, Sodium 326.7, Carbohydrate 40.2, Fiber 2.8, Sugar 3, Protein 8.8

MEDITERRANEAN COUSCOUS BY DR ANDREW WEIL

Mediterranean Couscous by Dr Andrew Weil image

Make and share this Mediterranean Couscous by Dr Andrew Weil recipe from Food.com.

Provided by Sarah Chana

Categories Grains

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups boiling water
2/3 cup whole wheat couscous
1 teaspoon extra virgin olive oil
1 fresh italian tomato, chopped
1 tablespoon fresh parsley leaves, chopped
1 garlic clove, minced
1 tablespoon capers
2 tablespoons slivered almonds, toasted
salt and pepper

Steps:

Pour the boiling water over the couscous in a mixing bowl. Stir, cover, and let stand for 10 minutes.
Fluff the couscous with a fork, stir in the olive oil, then add the other ingredients.
Add salt and pepper to taste.
Serve at room temperature.

Nutrition Facts : Calories 34.1, Fat 2.9, SaturatedFat 0.3, Sodium 67.9, Carbohydrate 1.8, Fiber 0.7, Sugar 0.6, Protein 1

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

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

Ingredients

2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

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

Mediterranean Couscous image

.

Provided by Allrecipes Member

Yield 1

Number Of Ingredients 10

Ingredients

⅔ cup water
1 pinch Pinch of salt
⅓ cup whole-wheat couscous
¼ cup roasted red peppers, coarsely chopped
3 each kalamata olives, coarsely chopped
1 tablespoon chopped fresh mint leaves
1 tablespoon feta cheese
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh minced garlic
½ teaspoon olive oil

Steps:

Boil 2/3 cup water in a small saucepan over high heat. Add salt, then stir in the couscous. Remove from heat and cover. Let stand for 5 minutes.
Transfer the couscous to a small bowl. Mix in remaining ingredients. Serve hot, or chill in refrigerator and serve at room temperature.

Nutrition Facts : Calories 382 calories, Carbohydrate 66.2 g, Cholesterol 8.4 mg, Fat 9 g, Fiber 9.9 g, Protein 13.2 g, SaturatedFat 2.2 g, Sodium 488.4 mg, Sugar 2.2 g

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Categories Sauce Garlic

Yield Serves 8; 1/2 cup per serving

Number Of Ingredients 26

Ingredients

1/3 cup uncooked whole-wheat couscous
8 ounces frozen artichoke quarters, thawed, drained, and chopped
1 large Italian plum (Roma) tomato, chopped
1/2 medium cucumber, peeled and diced
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
1 tablespoon minced fresh mint or 1 teaspoon dried, crumbled
1 tablespoon olive oil (extra virgin preferred)
1/2 teaspoon garlic powder
3 tablespoons crumbled feta cheese
Cilantro Couscous
1/3 cup uncooked whole-wheat couscous
8 ounces frozen artichoke quarters, thawed, drained, and chopped
1 large Italian plum (Roma) tomato, chopped
1/2 medium cucumber, peeled and diced
1/2 2.25-ounce can sliced black olives, drained
2 tablespoons finely chopped radish
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh cilantro
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra virgin preferred)
1/2 teaspoon garlic powder
2 to 3 drops red hot-pepper sauce, or to taste (optional)
(Serves 8; 1/2 cup per serving)

Steps:

Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Gently stir in the cooled couscous. Sprinkle with the feta. Serve immediately for peak flavor.
Cilantro Couscous
Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
Nutrition Information
(Per serving)
Calories: 94
Total fat: 4.0g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.5g
Cholesterol: 6mg
Sodium: 108mg
Carbohydrates: 12g
Fiber: 3g
Sugars: 1g
Protein: 4g
Calcium: 56mg
Potassium: 156mg
Dietary Exchanges
1/2 starch
1 vegetable
1 fat
Nutrition Information: (Cilantro Couscous)
(Per serving)
Calories: 79
Total fat: 3.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 2.0g
Cholesterol: 0mg
Sodium: 87mg
Carbohydrates: 12g
Fiber: 3g
Sugars: 1g
Protein: 3g
Calcium: 22mg
Potassium: 144mg
Dietary Exchanges
1/2 starch
1 vegetable
1 fat

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