Sesame Ginger Couscous Recipes

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

SESAME-GINGER VINAIGRETTE

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS

Steps:

• In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
• Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
• With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
• To the marinating vegetables, add the watercress and basil. Toss to combine.
• Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
• To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

SESAME GINGER COUSCOUS

Steps:

• Cook couscous. In medium skillet, heat oil over medium heat; add onions, ginger, carrots and broccoli. Cook for 3-4 min or until tender; stir into prepared prpared couscous. Add sesame oil and soy sauce to prepared couscous, toss.

TOMATO-GINGER COUSCOUS

Steps:

• Puree 2 tomatoes, 2 tablespoons each tomato paste and water, 1 tablespoon red wine vinegar, a 2-inch piece of peeled ginger, 1 garlic clove, 3/4 teaspoon kosher salt and 1/4 teaspoon ground turmeric. Heat 2 tablespoons olive oil in a skillet over medium heat; add the puree and cook, stirring, until thickened to a paste, 12 minutes. Add 1 cup water and bring to a simmer. Remove from the heat and stir in 1 cup couscous; cover and let sit 10 minutes. Fluff with a fork, season with salt and top with chopped cilantro.

SESAME-GINGER SAUCE

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.

SESAME CHICKEN COUSCOUS SALAD

Steps:

• In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

ORANGE-GINGER COUSCOUS

Steps:

• Add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently.
• Remove saucepan from heat.
• Add in couscous; stir to combine.
• Cover and let stand 5 minutes.
• Fluff with a fork.
• Stir in almonds; serve.