MOROCCAN MUSHROOMS WITH COUSCOUS
This filling Moroccan meal is packed full of vitamins and vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
- Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.
Nutrition Facts : Calories 245 calories, Fat 4 grams fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO
Easy, 20-minute spicy couscous recipe with shrimp and Chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Provided by Suzy Karadsheh
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
- To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
- Meanwhile, boil 2 1/2 cup of water.
- Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
- Transfer to serving bowls and enjoy! (see suggested sides)
Nutrition Facts : Calories 734 calories, Sugar 1.6 g, Sodium 939.7 mg, Fat 34.1 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 50.1 g, Fiber 5.4 g, Protein 57.1 g, Cholesterol 323.7 mg
COUSCOUS WITH MUSHROOMS
This fluffy and flavorful couscous takes only moments to prepare. "I use couscous a lot because it cooks quickly and is so versatile-you can add almost any vegetable to it." Claudia Ruiss - Massapequa, New York
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Stir in couscous and mushrooms. Remove from the heat; let stand, covered, for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 230 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 794mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
COUSCOUS WITH SAUTéED MUSHROOMS
Couscous is a quick and easy side dish. This version uses vegetable broth but I'm sure it would be lovely with chicken or beef broth as well. This particular combination of ingredients just happened to be what I had in the pantry--feel free to make substitutions to suit what's in YOUR cupboards!
Provided by No-Brussel-Sprouts
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
- Add 1 cup couscous.
- Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
- Heat olive oil and butter in pan on medium high heat.
- Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
- Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
- Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
- Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).
Nutrition Facts : Calories 320.1, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 43.5, Carbohydrate 50.8, Fiber 4.2, Sugar 2.9, Protein 8.9
SPINACH MUSHROOM COUSCOUS
This is a healthy one dish meal that can be made in 30 minutes. Can use regular couscous, but I prefer the whole grain variety for this dish because it has great texture.
Provided by Maureenie
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
- Stir in couscous. Cover.
- Remove from heat; let stand at least 5 minutes.
- Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
- Add mushrooms and saute another 5 minutes.
- Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
- When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
- Mix well and serve.
Nutrition Facts : Calories 257.6, Fat 18.9, SaturatedFat 6.3, Cholesterol 26.8, Sodium 877.8, Carbohydrate 15.2, Fiber 3.9, Sugar 5.5, Protein 11
SPICY COUSCOUS
Steps:
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
SPICY COUSCOUS SALAD
This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Side dish
Time 10m
Number Of Ingredients 9
Steps:
- Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.14 milligram of sodium
SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS
A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
- Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.
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Servings 4Estimated Reading Time 40 secs
- In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened. Reserve ½ mushroom mixture to top plates with prior to plating.
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Ratings 1Servings 2Cuisine American, Asian, IndianCategory Appetizer, Dinner, Lunch, Side Dish
- In a blender or mixer, add 4 tsp of oil, garlic cloves, lemon juice, red chili powder, pepper flakes and water (approx 2 tbsp) and blend it to form a smooth paste. Do not add too much water.
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