Savory Couscous Recipes

SAVOURY COUSCOUS

Savoury Couscous image

Make and share this Savoury Couscous recipe from Food.com.

Provided by Chef floWer

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

30 g butter
1 onion, finely sliced
1 -2 garlic clove, crushed
1 cup couscous
2 cups chicken stock
2 tablespoons fresh coriander or 2 tablespoons parsley, chopped
salt and pepper

Steps:

Heat butter in sauce pan (which has a lid).
Add chopped onions, stir and allow to cook until soft.
Stir in crushed garlic.
Add couscous, stir.
Add chicken stock, stir and bring to boil.
Remove off heat, cover and allow to stand for 5 minutes.
Stir in coriander or parsley.
Add salt and pepper to taste.
Serve as a side dish.

Nutrition Facts : Calories 271.5, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.6, Sodium 230.6, Carbohydrate 40.6, Fiber 2.7, Sugar 3.1, Protein 9

COUSCOUS WITH SAVORY CARAMELIZED ONION

Couscous With Savory Caramelized Onion image

This is the first Moroccan dish I've ever cooked for my family, and they were thoroughly impressed. I thought with all the rich spices, it might be too overwhelming for the kids, but they really enjoyed the combination. A good change from cold couscous salad for the winter. (from the Toronto Star)

Provided by Izzy Knight

Categories Onions

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large sweet onion, thinly sliced (such as spanish, vidalia or bermuda)
1/2 cup raisins
1 tablespoon granulated sugar
3 whole cloves
3 inches cinnamon sticks
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 cups couscous
chicken stock (as needed) or mushroom stock (as needed)
panir (optional)

Steps:

In large heavy saucepan, heat oil over medium-high heat.
Add onion, stirring to coat with oil; reduce heat to low.
Cook, covered, 15 minutes.
Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
Fluff.
Heap in serving dish.
Top with onion mixture.
Spoon some paneer over the top if you desire.

COUSCOUS SALAD

Couscous Salad image

Israeli couscous is the base of this salad, but smaller, fine-grained Moroccan couscous works, too.

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 11

Ingredients

1/2 cup whole blanched almonds
1 1/2 cups Israeli couscous
2 1/4 cups water or chicken stock
2 1/4 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
1 tablespoon Spice Mixture for Couscous Salad
1/2 cup dried apricots, cut into 1/3-inch dice
1/2 cup Kalamata olives, pitted and quartered
Coarse salt and freshly ground pepper
1 1/2 cups packed julienned arugula, plus leaves for garnish

Steps:

Preheat oven to 375 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in the oven until light brown and fragrant, stirring occasionally, about 10 minutes. Remove from oven; let cool.
Place a medium saucepan over medium-high heat. Add the couscous, stirring occasionally until deep golden brown and fragrant, 3 to 4 minutes. Reduce heat to medium-low; add 1 3/4 cups water or stock all at once. Cover, and let grains steam until tender, about 5 minutes. Remove from heat; keep covered.
In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic; saute until soft, about 4 minutes. Stir in spice mixture, apricots, and the remaining 1/2 cup water or stock. Reduce heat to a simmer; continue cooking until most of the liquid has evaporated, about 3 minutes. Stir in olives and toasted almonds; remove from heat.
Fluff couscous with a fork, and add onion mixture. Season with salt and pepper. Add julienned arugula, and drizzle with remaining 1 1/2 tablespoons oil; toss well to combine. Transfer to a serving bowl. Serve warm or at room temperature, garnished with arugula leaves.

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