Wwpumpkinbaconandherbcouscous Recipes
HERBY COUSCOUS
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
- Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.
PUMPKIN AND CASHEW COUSCOUS SALAD
I found this recipe in the Australian Good Taste magazine. It is a light salad that is slightly sweet with the cumin coated pumpkin. It goes really well with "Recipe #202651".
Provided by Sazza
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C Place the pumpkin in a roasting pan and drizzle with half the oil. Sprinkle with cumin seeds and season with salt and pepper. Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender. Set aside to cool.
- Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while gently stirring with a fork. Cover the saucepan with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer the couscous to a large bowl.
- Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined. Taste and season with salt and pepper.
- Serve immediately with the Lemon grass prawn (shrimp) skewers with mango mayonnaise.
Nutrition Facts : Calories 361.5, Fat 12.3, SaturatedFat 2.2, Cholesterol 1.4, Sodium 182.1, Carbohydrate 57.3, Fiber 5.3, Sugar 17.2, Protein 9.2
LEMON AND HERB COUSCOUS
From inspiredtaste.com: "We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors to marry and mingle, making for an even more delicious salad. One note, here. If you are planning to make ahead of time, keep the tomatoes and walnuts separate until you;re ready to serve. This way they will remain crisp."
Provided by Paris D
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
- Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
- Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : Calories 309.8, Fat 12.6, SaturatedFat 1.6, Sodium 16.9, Carbohydrate 43.3, Fiber 3.3, Sugar 6.6, Protein 7
COUSCOUS WITH HERBS AND LEMON
Categories Citrus Herb Side Picnic Quick & Easy Mint Summer Couscous Parsley Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
- Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
WW PUMPKIN, BACON AND HERB COUSCOUS
This is entered as a lunch dish in the Jan/Feb 2005 WW magazine. It has a points value of 3 1/2. The quantity is for 1 serve.
Provided by jackandfiona
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Pour boiling water over the couscous and stock cube. Use only enough water to cover the couscous and stir occasionally until water is absorbed.
- Peel, slice and microwave pumpkin (leftover roast pumpkin would be extra nice).
- Cook bacon and dice.
- Chop fresh herbs.
- Combine all ingredients together.
- This dish would be nice hot, and spices could be substituted for the herbs.
Nutrition Facts : Calories 663.5, Fat 31.4, SaturatedFat 10.4, Cholesterol 46.5, Sodium 1151.9, Carbohydrate 73.5, Fiber 4.8, Sugar 1.2, Protein 20.1
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