PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
COUSCOUS WITH SAVORY CARAMELIZED ONION
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
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.
SEASONED COUSCOUS
"Partner it with delicious Seasoned Couscous, and you have a winner," Ruth says. Flecked with basil and parsley, the speedy stovetop side dish comes together in a snap.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
SAVORY COUSCOUS
Number Of Ingredients 8
Steps:
- 1. Melt margarine in medium saucepan over medium-high heat. Add onion cook 1 minute or until tender, stirring occasionally.2. Add water, parsley, seasoned salt, sage and thyme. Increase heat to high bring to a boil. Stir in couscous. Remove from heat cover and let stand 5 minutes. Fluff lightly with fork before serving.Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 260 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 230 mg 10% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 4 g 16% * Sugars: 2 g * Protein: 8 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 3 Starch, 1/2 Fat or 3 Carbohydrate, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
SAVOURY COUSCOUS
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
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
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