OLIVE OIL AND LEMON COUSCOUS WITH FETA, OLIVES, PEPPERS AND HERBS
This olive oil and lemon couscous salad has been one of my insatiable pregnancy lemon cravings. In this recipe, light and fluffy lemony couscous gets tossed with feta cheese, sweety drop peppers, castelvetrano olives, and fresh herbs. It's a super refreshing and completely irresistible Mediterranean salad that you're sure to love.
Provided by grilledcheesesocial
Number Of Ingredients 16
Steps:
- Whisk together olive oil, lemon zest, lemon juice, white balsamic reduction, minced garlic and salt and set aside.
- Prepare couscous according to the directions and fluff with a fork. Pour into a large mixing bowl to cool for at least 10 minutes.
- Stir in Olive Oil and Lemon Dressing.
- Add chopped olives, feta, peppers, and red onions and stir.
- Stir in dill, parsley, mint, basil and salt.
- Toss everything together and season with more salt and lemon juice if needed.
COUSCOUS WITH OLIVES AND LEMON
From a saved page of an old Gourmet Magazine. I prefer to use Israeli couscous, the pearl type, however you need to check package directions for additional cooking time. This was a great side dish for "Recipe#60524" Marinated Lamb Chops. I also used kalamata olives and skipped the salt.
Provided by NurseJaney
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
- Add water and salt and bring to boil.
- Stir in remaining ingredients, cover pan and remove from heat.
- Let stand 5 minutes.
- Fluff with fork.
COUSCOUS WITH OLIVES AND LEMON
Categories Citrus Olive Side Vegetarian Quick & Easy Vegan Couscous Parsley Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.
COUSCOUS WITH LEEKS, CORN, AND OLIVES
Categories Olive Vegetable Side Quick & Easy Leek Corn Summer Couscous Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice. Season to taste with salt and pepper. Serve warm or at room temperature.
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!
Provided by Erin C. David
Categories World Cuisine Recipes African North African Egyptian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
- Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
- Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g
LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings (4 cups couscous).
Number Of Ingredients 12
Steps:
- Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.
Nutrition Facts :
LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS
A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
- Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
- Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
- Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.
Nutrition Facts : Calories 460 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium
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