Mediterranean Couscous Dr Weil Recipes

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

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 - DR. WEIL

MEDITERRANEAN COUSCOUS - DR. WEIL image

Yield 2

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 clove garlic, minced
1 tablespoon capers
2 tablespoons slivered almonds, toasted
Salt and pepper to taste

Steps:

1. Pour the boiling water over the couscous in a mixing bowl. Stir, cover, and let stand for 10 minutes. 2. Fluff the couscous with a fork, stir in the olive oil, then add the other ingredients. Add salt and pepper to taste. 3. Serve at room temperature.

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

This recipe is a nice and light side to lamb, chicken, or fish. It's easy to make and tastes great hot or cold!

Provided by Alanna Chau

Categories Side Dishes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups water
1 tablespoon olive oil
½ teaspoon salt
1 (10 ounce) box couscous
1 (13.75 ounce) can artichoke hearts, drained, finely chopped
1 large tomato, cut into small dice
⅓ cup chopped fresh parsley
⅓ cup crumbled feta cheese
1 tablespoon fresh lemon juice
ground black pepper to taste

Steps:

Bring the water, olive oil, and salt to a boil in a saucepan. Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork. Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice. Season with black pepper.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 68.5 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 7.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 1038.8 mg, Sugar 1.8 g

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

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