North African Couscous Salad Recipes

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NORTH AFRICAN COUSCOUS SALAD



North African Couscous Salad image

Make and share this North African Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup diced carrot
1/4 cup minced dried apricot
1 teaspoon grated fresh gingerroot
1 teaspoon fresh grated lemon, rind of
1 teaspoon fresh orange zest
1 pinch saffron
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 1/2 cups water
1/2 cup diced red bell pepper
1/2 cup English pea (fresh or frozen)
1 cup quick-cooking couscous
1/4 cup pitted and chopped kalamata olive
2 tablespoons toasted pine nuts
1 tablespoon dried currant

Steps:

  • Add the first 14 ingredients to a non-reactive saucepan.
  • Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
  • Add in the bell pepper and cook for 2 more minutes.
  • Take pan off of burner and add in the peas.
  • Add in couscous; stir.
  • Cover and let sit for 10-15 minutes.
  • Add in olives; fluff couscous with a fork to mix.
  • Season to taste with salt and pepper.
  • Spoon onto individual plates; sprinkle with pine nuts and currants.

NORTH AFRICAN COUSCOUS WITH TEMPEH



North African Couscous with Tempeh image

This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.

Provided by afreric

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 59m

Yield 4

Number Of Ingredients 17

⅓ cup water
3 tablespoons soy sauce
1 tablespoon honey
1 ½ teaspoons curry powder
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
½ teaspoon liquid smoke flavoring
1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
2 cups vegetable broth
¼ cup olive oil, divided
2 ½ tablespoons curry powder
2 teaspoons salt
1 (10 ounce) box plain couscous
1 onion, chopped
1 (15 ounce) can chickpeas, drained
2 tablespoons water
2 tablespoons dried mint

Steps:

  • Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
  • Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
  • Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
  • Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.

Nutrition Facts : Calories 650.4 calories, Carbohydrate 90 g, Fat 22.3 g, Fiber 9.5 g, Protein 25.3 g, SaturatedFat 3.5 g, Sodium 2298.4 mg, Sugar 7.4 g

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