Savoury Couscous Recipes

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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

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 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

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.

COMPANY COUSCOUS



Company Couscous image

Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken.

Provided by NTREMPE

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 12

1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
¼ cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
  • While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Nutrition Facts : Calories 299 calories, Carbohydrate 38 g, Cholesterol 5.5 mg, Fat 12.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 196 mg, Sugar 2 g

GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE



Giant Couscous Cake With Roasted Pepper Sauce image

This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, grains and rice, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

2 small red bell peppers (about 12 ounces/340 grams), seeds and stems removed, quartered
1 small tomato, halved
4 tablespoons/60 milliliters olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
2 large heads garlic, tops trimmed just enough to expose the cloves
1 1/2 tablespoons red wine vinegar
1 teaspoon maple syrup
1 1/2 cups/250 grams pearl couscous
Kosher salt and freshly ground black pepper
1 1/3 cups/320 milliliters boiling water
10 scallions (spring onions), trimmed
7 tablespoons/105 milliliters olive oil
5 ounces/140 grams baby spinach (about 4 packed cups)
1 scant cup/220 grams Greek-style yogurt
1 scant cup/100 grams coarsely grated low-moisture mozzarella
1/2 cup/50 grams finely grated pecorino, plus extra for serving
1/3 cup plus 1 tablespoon/50 grams all-purpose (plain) flour
2 large eggs
2 garlic cloves, minced
1 tablespoon coriander seeds, toasted and roughly crushed in a mortar and pestle
1/3 cup/15 grams roughly torn fresh basil leaves, plus more for serving

Steps:

  • Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
  • When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
  • Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
  • Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
  • Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
  • Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
  • Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
  • In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.

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