Mediterranean Style Couscous Recipes

MEDITERRANEAN 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.

MEDITERRANEAN COUSCOUS

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

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.

MEDITERRANEAN FISH & COUSCOUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
• Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
• While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

MEDITERRANEAN COUSCOUS

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.

MEDITERRANEAN COUSCOUS

Steps:

• Prepare the couscous (Bring 1 1/2 cups of water to a boil).
• Heat olive oil in a small pan to medium-high.
• Add tomato, scallions, garlic, and olives.
• Saute in the pan for around 3 minutes.
• Fluff couscous with a fork.
• Add salt to taste, mix tomato mixture with couscous and serve.
• As an optional enhancement, you can crumble some feta cheese on the couscous right before serving.

INSTANT POT® MEDITERRANEAN COUSCOUS SALAD

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
• Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.