Tonights Couscous Recipes

SUMMER COUSCOUS

Summer Couscous image

This is a couscous recipe packed with fresh summer veggies. It goes really well with grilled salmon to make a light and flavorful meal.

Provided by jmn

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup chicken broth
½ cup couscous
2 tablespoons olive oil
8 cherry tomatoes, quartered
¼ red onion, diced
2 green onions, chopped
¼ cup seeded, diced cucumber
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
salt and ground black pepper to taste

Steps:

Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 16.2 g, Cholesterol 0.6 mg, Fat 7.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 128.6 mg, Sugar 0.9 g

25-MINUTE TUNISIAN VEGETABLE COUSCOUS

25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality; it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by ElizabethKnicely

Categories Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almond (optional)

Steps:

Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika and almonds.

Nutrition Facts : Calories 370.3, Fat 4, SaturatedFat 0.6, Sodium 345.1, Carbohydrate 71, Fiber 8.6, Sugar 4.5, Protein 13.1

TONIGHT'S COUSCOUS

Tonight's Couscous image

Make and share this Tonight's Couscous recipe from Food.com.

Provided by Elmotoo

Categories Grains

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small onion, minced
1 cinnamon stick
1 cup raisins
1 tablespoon ras el hanout spice mix
1 teaspoon salt
1 teaspoon pepper
2 (15 ounce) cans chickpeas, drained & rinsed
1 cup couscous
1 cup boiling water

Steps:

Heat olive oil. Add onion & cinnamon stick. Saute 5 minutes.
Add raisins, ras el hanout, salt & pepper, stir well.
Add chickpeas, stir to combine well. When thoroughly heated, add couscous & water.
Stir well, cover, turn off heat & let sit 5 minutes. Stir, serve & enjoy.

Nutrition Facts : Calories 592.2, Fat 9.7, SaturatedFat 1.3, Sodium 1228.2, Carbohydrate 112.3, Fiber 13.3, Sugar 22.2, Protein 17.4

HOT BREAKFAST COUSCOUS

Hot Breakfast Couscous image

When I went on a 6 day kayaking trip, our guides whipped this up one morning over the campfire. It was delicious and I started making it at home.

Provided by JUNEBUFF1

Categories 100+ Breakfast and Brunch Recipes Cereals

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups skim milk
2 tablespoons honey
3 teaspoons ground cinnamon
2 cups dry couscous
⅓ cup chopped dried apricots
⅓ cup raisins
½ cup slivered almonds

Steps:

In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 52.1 g, Cholesterol 1.2 mg, Fat 4.9 g, Fiber 4.3 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 31.7 mg, Sugar 14.8 g

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