ISRAELI COUSCOUS WITH PARMESAN
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.
COUSCOUS WITH BROCCOLI
Very yummy! Only 3 WW points per serving! From the Weight Watchers "5 Ingredients, 15 Minutes" Cookbook.
Provided by Roni_C
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using frozen broccoli, thaw and drain.
- Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
- Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.
Nutrition Facts : Calories 181.4, Fat 0.5, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 37, Fiber 4.3, Sugar 0.9, Protein 7.5
PARMESAN COUSCOUS
This tasty side dish is whipped up in just 10 minutes on the stovetop. It has a hit of garlic and pretty color from green onion and pimientos.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.
Nutrition Facts : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
LEMONY COUSCOUS WITH BROCCOLI
Steps:
- Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
- Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
- Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
- Menu Suggestions
- When a meal's centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
- Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
- nutrition information
- Calories: 170
- Total Fat: 7g
- Protein: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Sodium: 50mg
BALSAMIC CHICKEN WITH BROCCOLI COUSCOUS
This quick-fix recipe uses an ingenious shortcut: The broccoli cooks right along with the couscous. Just add a healthy vegetable side. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through., Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in cheese. Serve chicken with couscous.
Nutrition Facts :
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