ROAST BEEF AND COUSCOUS SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.
ROAST BEEF WITH COUSCOUS
Make and share this Roast Beef with Couscous recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place beef in an 8- by 12-inch roasting pan.
- In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
- Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
- During roasting, brush beef 4 times with wine mixture.
- If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
- Transfer beef to a board and cover loosely.
- Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
- Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
- Add couscous; return to a boil, stirring.
- Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
- Stir in peas, onions, and any juices that have accumulated around beef.
ROASTED VEGGIES WITH COUSCOUS
Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.
Provided by 747
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your grill to a high heat, outdoor or indoor.
- Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
- While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g
ROAST BEEF AND COUSCOUS ROLLS
Categories Beef Appetizer Bake Chill Couscous Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 52 rolls
Number Of Ingredients 12
Steps:
- In a small saucepan bring 1 cup water to a boil with 1 tablespoon of the oil and the salt, stir in the couscous, and let the mixture stand off the heat, covered, for 5 minutes. Stir in the remaining 2 tablespoons oil, the vinegar, the celery, the Parmesan, the scallion, the orange juice, the parsley, and salt and black pepper to taste and let the mixture cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 roast beef slice. Arrange 1 pepper strip along each side of the log and roll up the couscous and the bell pepper tightly in the roast beef. With a sharp knife cut the roll into 1-inch lengths, trimming the ends. Make rolls with the remaining roast beef, couscous mixture, and bell pepper in the same manner. (The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled.) Line a platter with the lettuce and arrange the rolls on top.
PERSIAN BEEF AND COUSCOUS
Make and share this Persian Beef and Couscous recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil on medium high.
- Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
- Add stock and cinnamon, bring to boil.
- Reduce heat, and simmer for 1 hour.
- Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
- Meanwhile, cook couscous in another pot.
- Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
- Serve stew over couscous.
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