Middle Eastern Snapper With Couscous Salad Recipes

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MIDDLE EASTERN COUSCOUS SALAD



Middle Eastern Couscous Salad image

A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe.

Provided by ID2448

Categories     Vegan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces couscous
1 lb eggplant
9 tablespoons extra virgin olive oil
3 teaspoons ground cumin
1 lemon
1 clove garlic, finely chopped
seasoning
12 black olives, stoned and roughly chopped
6 tablespoons coriander, chopped
2 ounces pine nuts, toasted

Steps:

  • Soak the couscous in 9 fluid ounces cold water.
  • Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
  • Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
  • Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
  • Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
  • Whisk thoroughly and add to the couscous- this will be partially absorbed.
  • When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
  • Toss well and serve immediately.

Nutrition Facts : Calories 738.9, Fat 42.7, SaturatedFat 5.2, Sodium 131, Carbohydrate 78.9, Fiber 10.6, Sugar 3.2, Protein 14.7

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT



Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

  • In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

FLORIDA SNAPPER WITH COUSCOUS



Florida Snapper With Couscous image

I adapted this recipe from food reference.com. I start preparing this by slicing the carrots, onion and pepper in one bowl and the snapper and tomatoes in another. This is one of our favorites. I prepare the snapper mixture in my electric fry pan.

Provided by dissjwine

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 red snapper fillets (enough for 2 people)
1/2 cup sliced white onion
1/2 cup thinly sliced carrot (1 carrot)
1 medium green pepper, cut into 1/4-inch strips
1 large tomatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon dried basil
1 dash pepper
1 tablespoon olive oil
1 teaspoon garlic butter
2/3 cup chicken broth
1/4 teaspoon crushed red pepper flakes
2/3 cup couscous

Steps:

  • Saute onions,carrots and peppers in oil over med high heat for approximately 10 minute.
  • Cut snapper into bite size pieces and add with tomato,salt, pepper,and basil.
  • Stir well, reduce heat, cover and simmer 15 minutes.
  • Prepare couscous by bringing broth, chilis, and garlic butter to a boil in a saucepan, add couscous, cover and remove from heat. Let stand 5 minute.
  • Fluff couscous with fork and place on plates.
  • Serve snapper mixture over couscous.

MIDDLE EASTERN COUSCOUS RECIPE - (4.6/5)



MIDDLE EASTERN COUSCOUS Recipe - (4.6/5) image

Provided by Chef Dave

Number Of Ingredients 12

2 Tbs olive oil
1 garlic clove chopped
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp black pepper
3/4 tsp salt
2 cups chicken broth
1 1/2 cups couscous
1/2 cup chopped dried cranberries
1/2 cup chopped greek olives(from the olive bar)
1/2 cup crumbled feta cheese

Steps:

  • 1. Combine all ingredients EXCEPT the couscous, cranberries, olives and feta cheese. 2. Bring to a boil in a large teflon pan with a lid. 3. Turn off the heat. 4. Stir in the couscous and cover. 5. Let sit for 5 minutes. 6. Fluff with a rubber scraper and sir in the cranberries, olives and feta. 7. Serve hot or at room temperature.

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