Mediterranean Couscous Platter Recipes

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MEDITERRANEAN BROCCOLI COUSCOUS PLATTER



Mediterranean Broccoli Couscous Platter image

Top this flavorful broccoli and couscous platter from nutritionist Cynthia Sass's "Cinch!" cookbook with skinless chicken breast for a lunchtime boost of lean protein that will help maintain muscle mass and shrink fat cells. Also Try:California Sunshine Salad, Pineapple-Red Quinoa Parfait, Salmon-Ginger Rice Bowl

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1/4 cup sliced onion
1 1/4 cup broccoli florets
1/2 cup cooked whole-wheat couscous
3 ounces cooked boneless, skinless chicken breast, chopped

Steps:

  • Heat olive oil over low heat. Add garlic, onions, and broccoli; cook, stirring, until onions are translucent.
  • Spread couscous on a plate and top with chicken. Spoon vegetable mixture over chicken and serve.

MEDITERRANEAN COUSCOUS



Mediterranean Couscous image

Provided by Claire Robinson

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 cup instant couscous
2 cups low-sodium chicken stock
4 ounces dried apricots, about 12, finely diced
Kosher salt and freshly cracked black pepper
1/4 cup pitted kalamata olives, chopped
3 scallions, thinly sliced

Steps:

  • Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
  • To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.

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

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

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