WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS
Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.
Provided by Patsy Jamieson
Categories Healthy Vegetarian Couscous Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
- Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
- Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 36 g, Cholesterol 5.7 mg, Fat 4.2 g, Fiber 6.6 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 394.5 mg, Sugar 1.7 g
WHOLE-WHEAT COUSCOUS WITH ALMONDS
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
- Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
- Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.
Nutrition Facts : Calories 149 g, Fat 4 g, Fiber 4 g, Protein 5 g
WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE
Provided by Bobby Flay
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
- Preheat a grill to medium-high heat.
- Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
- Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.
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.
WHOLE WHEAT M'HAMSA COUSCOUS SALAD
Couscous is a great alternative to pasta because it cooks so quickly. This recipe is made with M'hamsa couscous, a hand-rolled sun-dried couscous from Tunisia that has an especially toasty flavor. You could, however, substitute any brand. Delicata squash is wonderful because its skin is edible, but this dish would be just as terrific made with roasted butternut squash. Recipe found at reddding.com. Serves 2 to 3 as a main dish, or 5 to 6 as a side dish.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
- Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
- Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
- Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
- Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
- Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
- Add lemon juice and roasted squash, and toss again.
- Season to taste with salt and pepper, and top with feta.
Nutrition Facts : Calories 729.4, Fat 41.6, SaturatedFat 8.8, Cholesterol 22.2, Sodium 335.4, Carbohydrate 73.6, Fiber 6.1, Sugar 1.6, Protein 15.9
WHOLE WHEAT COUSCOUS WITH LEMON, PEAS, AND CHIVES
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Low Fat Quick & Easy Backyard BBQ Pea Spring Healthy Low Cholesterol Chive Couscous Lemon Juice Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
- Transfer couscous to a serving bowl, garnish with almonds, and serve.
WHOLE-WHEAT COUSCOUS WITH SEAFOOD
I have been eating a lot of couscous lately and have been coming up with these great variations and at the same time watching my weight and activity level. I find this to be a great meal if you plan on going out dancing that night. It's both sweet and salty.
Provided by Don V.
Categories One Dish Meal
Time 15m
Yield 1 dish, 1 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the couscous following the instructions on the box, should give you about 1 cup.
- Stir fry the shrimps and scallops in olive oil to desired result.
- Add the raisins, apricots, shrimp and scallops to the couscous.
- Enjoy.
Nutrition Facts : Calories 2213.5, Fat 37.8, SaturatedFat 6.3, Cholesterol 1831.9, Sodium 1837.3, Carbohydrate 180.3, Fiber 10.9, Sugar 27, Protein 271.3
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