TURKISH BEEF PATTIES WITH CONFETTI COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
- Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
- Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.
Nutrition Facts : Calories 490, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 89 milligrams, Sodium 891 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 39 grams, Sugar 8 grams
"CONFETTI" COUSCOUS
Categories Vegetable Side Fennel Spring Summer Couscous Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
- Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
- Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
- Stir in fennel fronds and season with salt and pepper.
CONFETTI CORN COUSCOUS SALAD
i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!
Provided by chia2160
Categories Vegetable
Time 40m
Yield 30-40 serving(s)
Number Of Ingredients 17
Steps:
- if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
- if using israeli couscous, steam or boil for 13 minutes, remove from heat.
- if boiling, drain.
- in a huge bowl add couscous, corn, and the rest of the salad ingredients.
- mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
- serve at room temperature.
CONFETTI CHICKEN AND COUSCOUS SALAD
Dinner ready in 25 minutes! Serve your family with this delicious chicken and couscous salad - perfect if you love Middle Eastern cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare couscous according to package directions.
- In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
- In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.
Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g
ROMAINE SALAD WITH COUSCOUS CONFETTI
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn't a grain, but it plays a grainy role here), as there's more lettuce than couscous.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
- Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
- In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
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