Simple Couscous Recipes

SIMPLE COUSCOUS

Simple Couscous image

I got this recipe from the Rachel Ray Show. I make it with Recipe #195552 - a great combination that my family loved - my almost 14 year old daughter actually ate everything on her plate!! ;) Love or hate RR, Don't knock it till you try it.

Provided by Mommy Diva

Categories Potluck

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken stock
1 1/2 cups couscous
2 teaspoons ground cinnamon
1 (10 ounce) package frozen peas, defrosted
1/4 cup slivered almonds, toasted
1/4 cup flat leaf parsley, chopped (about a handful)
4 sprigs of fresh mint, leaves removed and chopped
1 tablespoon butter
sea salt
ground black pepper

Steps:

Heat 1 1/2 cups of the chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
Bring to a boil.
Once boiling, add the couscous, cinnamon, peas and salt and pepper to taste. Stir quickly to mix and take pan off the heat.
Let couscous stand covered for 5 minutes.
Fluff with a fork and stir in toasted almonds, parsley and mint.
Enjoy!

Nutrition Facts : Calories 410.5, Fat 8.5, SaturatedFat 2.6, Cholesterol 11.2, Sodium 280.4, Carbohydrate 66.7, Fiber 7.8, Sugar 6.1, Protein 16.6

SIMPLE COUSCOUS

Simple Couscous image

Gremolata is one of my favorite simple touches to transform a dish into something with that extra "zing".

Provided by Alex Guarnaschelli

Categories side-dish

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 to 2 cups water
1 cup instant couscous
1 teaspoon kosher salt
1 tablespoon olive oil
2 lemons, zested and juiced
Pinch sea salt
1 garlic clove, peeled and grated
6 ounces or 1 small bunch flat-leaf parsley, leaves washed, dried and roughly chopped
1 splash extra-virgin olive oil

Steps:

Couscous: Bring the water to a simmer in a small pot over medium heat, then turn off the heat.
In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat. Add in the warm water and smooth the couscous into an even layer. Cover the dish tightly with plastic wrap and allow it to rest for 15 minutes by the stove.
Gremolata: In a medium bowl, combine the lemon zest and juice with the sea salt, garlic and parsley. Stir in enough olive oil to blend and bring the ingredients together. Taste for seasoning.
When ready to serve, flake the couscous with a fork and taste for seasoning. If the texture is a little too al dente, microwave the dish for 1 1/2 to 2 minutes. Reseason the couscous with salt, if necessary. Toss it with the gremolata and, again, taste for seasoning.

VEGETABLE COUSCOUS

Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

EASY COUSCOUS SALAD

Easy Couscous Salad image

This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.

Provided by Chef Dudo

Categories Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup celery, chopped
1/2 cucumber, seeded and chopped
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)

Steps:

Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Mix well.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
Mix gently.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served luke-warm or chilled.

Nutrition Facts : Calories 206.1, Fat 4.4, SaturatedFat 0.7, Sodium 253.5, Carbohydrate 34.2, Fiber 3.8, Sugar 5.9, Protein 7

COUSCOUS

Couscous image

Couscous is a delicious and easy to make side dish that pairs perfectly with any one of our tasty mains.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 5

Ingredients

2 1/2 cups water
12 ounces couscous (about 2 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

Bring water to a boil. In a medium bowl, combine couscous, salt, pepper, and oil. Stir to combine. Stir one-third of the water into the couscous. Press couscous gently with the back of a fork. Cover with plastic wrap and let stand for 3 minutes. Keep water hot.
Repeat with remaining water in 2 additions. Break up clumps with a fork or with your fingers.

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