Mediterranean Couscous Platter Recipes

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MEDITERRANEAN COUSCOUS



Mediterranean Couscous image

A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible

Provided by Yumna Jawad

Categories     Entree

Time 22m

Number Of Ingredients 13

1 pint cherry tomatoes (halved)
⅓ cup kalamata olives (sliced pitted)
¼ cup crumbled feta cheese
1 tablespoon capers (drained)
¼ teaspoon freshly cracked black pepper
¼ teaspoon salt
1 pound large shrimp (peeled and deveined)
1 tablespoon olive oil
3 garlic cloves (minced)
2 cups vegetable broth (low sodium)
1 ½ cups pearl couscous
Juice of ½ lemon
2 tablespoons chopped fresh parsley (for garnish)

Steps:

  • In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
  • Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
  • Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
  • Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.

Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 336 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

JEWELED COUSCOUS RECIPE WITH POMEGRANATE AND LENTILS



Jeweled Couscous Recipe with Pomegranate and Lentils image

Easy, flavor-packed jeweled couscous recipe with pomegranate, lentils, mushrooms, nuts and raisins! A gorgeous little Mediterranean feast in one dish!

Provided by The Mediterranean Dish

Categories     Side dish

Time 55m

Number Of Ingredients 26

1 cup puy lentils
Water
Salt
1 2/3 cup vegetable broth
2 cups instant couscous like this one
1/2 tsp turmeric spice
Olive oil
8 oz mushrooms, cleaned and sliced (I used baby bella mushrooms, but white button mushrooms would work)
1 small red onion, chopped
3 garlic cloves, chopped
1 1/2 tsp ground cinnamon
1 tsp sweet paprika
1/2 tsp ground green cardamom
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 tbsp pomegranate molasses
Juice of 1/2 lemon
1 bunch fresh parsley, stems removed, chopped
1 bunch fresh mint (about 30 mint leaves), stems removed, chopped
5-6 scallions, tops trimmed, chopped (both white and green parts)
Seeds (arils) of 1 large pomegranate, more for garnish
10 Medjool dates, pitted, chopped (figs or dried apricots would work here as well)
1 cup gold raisins
1/2 cup EACH shelled chopped pistachios, chopped walnuts, toasted pine nuts, more for
garnish

Steps:

  • Wash the lentils under cold running water. Drain.
  • Place the lentils in a saucepan and add 3 cups of water. Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). Add a pinch of salt and remove from heat.
  • While the lentils are cooking, make the couscous. In a saucepan, bring the vegetable broth to a boil. Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil. Cover and let sit 5 minutes to finish cooking. Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth.
  • In a large cast iron skillet like this one, heat 2 tbsp olive oil. Add the mushrooms. Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
  • In the same skillet, add in the cooked lentils and couscous. Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture. Toss to combine. Cook on medium, stirring regularly until warmed through.
  • Remove from the heat and add the remaining ingredients. You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine. Transfer the couscous to a serving platter and garnish with more pomegranate seeds and nuts.

Nutrition Facts : Calories 853 calories, Sugar 48.9 g, Sodium 625.3 mg, Fat 25.8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 141.9 g, Fiber 15.5 g, Protein 23.6 g, Cholesterol 0 mg

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

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

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

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 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.

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