Olive Oil And Italian Herb Couscous Recipes

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories World Cuisine Recipes African North African Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING

Herby couscous with citrus & pomegranate dressing image

This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 5

Ingredients

200g couscous
5 150g pack pomegranate seeds
handful chopped herbs (we used mint and coriander)
juice 1 orange
2 tbsp each white wine vinegar and olive oil

Steps:

Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

ITALIAN HERB INFUSED OLIVE OIL

Italian Herb Infused Olive Oil image

Olive oil with Italian herbs.

Provided by Carol

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing

Time 5m

Yield 12

Number Of Ingredients 5

Ingredients

6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 ½ cups extra virgin olive oil

Steps:

Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg

ROASTED GARLIC AND OLIVE OIL COUSCOUS

Roasted Garlic and Olive Oil Couscous image

Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.

Provided by Kat2355

Categories Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper, freshly ground

Steps:

Bring water to a boil.
Add couscous, butter and salt.
Remove from heat and let stand 5 minutes.
Topping: In a shallow pan, heat oil.
Cook garlic until it begins to brown.
Add rest of spices, cook for 30 second and remove from heat.
(Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
Mix topping with couscous, serve immediately.

HERBY COUSCOUS

Herby Couscous image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
2 cups pearl couscous
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest and 1/4 cup fresh lemon juice from 1 to 2 lemons

Steps:

In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

COUSCOUS WITH OLIVES AND LEMON

Couscous with Olives and Lemon image

Categories Citrus Olive Side Vegetarian Quick & Easy Vegan Couscous Parsley Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons minced garlic
3 tablespoons olive oil
1 3/4 cups water
Rounded 1/4 teaspoon salt
1 1/2 cups couscous (10 oz)
16 oil-cured black olives, pitted and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest

Steps:

Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.

COUSCOUS WITH HERBS AND LEMON

Couscous with Herbs and Lemon image

Categories Citrus Herb Side Picnic Quick & Easy Mint Summer Couscous Parsley Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

Ingredients

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

Steps:

Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

OLIVE OIL AND ITALIAN HERB COUSCOUS

Olive Oil and Italian Herb Couscous image

I was making chicken wings for dinner one night, and I wanted a healthy, light, flavorful side dish to go along with it. I decided to make some sort of cous cous salad, Italian style. There is so much flavor in this dish, and it is so healthy, too! This dish is best served warm or room temperature.

Provided by Tgirl

Categories Grains

Time 40m

Yield 1/2 cup per person, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (5 7/8 ounce) box of garlic couscous
1/2 cup diced tomato (either fresh or canned, if you're using canned, drain the juice first)
0.5 (15 ounce) can cannellini beans
1/2 cup pine nuts
6 -8 chives, chopped into 1/4 inch pieces
12 basil leaves, chopped into confetti-looking pieces (just stack the leaves on top of each other and cut across)
1/4 cup olive oil, plus more if necessary
appx. 1/2 tsp each salt and pepper, to taste

Steps:

Cook the cous cous according to the directions on the box. Add about 2 teaspoons of olive oil to the water before you add the cous cous. Once the water is boiled and you have added the cous cous, turn off the heat and let the cous cous sit for 5 minutes, then fluff it with a fork.
While the water is waiting to boil or while the cous cous is sitting, toast the pine nuts in a dry pan over medium-high heat. Watch the pine nuts carefully, because they will burn easily. This may take about 5-7 minutes, but watch the pine nuts to make sure they do not get too brown.
Once the cous cous is ready and the pine nuts are toasted, add both ingredients to a big mixing bowl.
Add the tomatoes and the beans and mix together.
Add the chopped chives and chopped basil and mix.
Add the olive oil, salt, and pepper.
At this point, check the flavor and see if it needs more olive oil, salt, or pepper. (Using extra virgin olive oil will add even more flavor, but I used regular and it still came out great.).
Cover the bowl and chill in the refrigerator for about 20 minutes or until the cous cous is no longer hot, and just warm/room temperature.
Serve alongside your favorite main dish. Another great side dish to go along this dish is sauteed spinach or broccoli.
Enjoy!

Nutrition Facts : Calories 473.9, Fat 25.6, SaturatedFat 2.8, Sodium 79.1, Carbohydrate 50.2, Fiber 6.8, Sugar 2, Protein 13.2

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