MOROCCAN COUSCOUS WITH ROASTED VEGETABLES.
Steps:
- Preheat the oven to 392F / 200C.Add the butternut squash, red onions and pepper to a large baking tray. Season with salt and pepper and drizzle over 1 and a half tablespoons of olive oil.Toss the vegetables then bake in the oven for 20 minutes.
- After 20 minutes remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
- While the veggies are roasting, make the couscous.
- Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
- While the couscous is doing its magic and the veggies are roasting, make the dressing.Add all the spices, lemon zest and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
- When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
- Now add the chickpeas and the dressing to the couscous, stir well.
- Add the veggies and the chopped apricots and stir again.
- Finally, add the herbs and mix well. Season with salt and pepper to taste.
- Serve with blanched almond slivers and pomegranate arils/seeds.
Nutrition Facts : Calories 469 kcal, Carbohydrate 68.6 g, Protein 14.6 g, Fat 16.4 g, SaturatedFat 2.2 g, Sodium 384 mg, Fiber 12.1 g, Sugar 10.2 g, ServingSize 1 serving
HEIRLOOM TOMATO SALAD WITH PEARL COUSCOUS
This cold vegetarian salad features mixed heirloom tomatoes with Mediterranean flavors and pearl couscous. This summer dish that has been a big hit with my family!
Provided by Ryan Davis
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.
- Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 19.9 g, Cholesterol 13.4 mg, Fat 17.2 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 400.4 mg, Sugar 3.7 g
COUSCOUS AND ZUCCHINI
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
- In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
- Fluff couscous with fork and fold in vegetables.
PEARL COUSCOUS SALAD
This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.
Provided by Susan
Categories Salad 100+ Pasta Salad Recipes
Time 8h50m
Yield 6
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
- Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
- Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
- Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g
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