Frankfurter Couscous Recipes

BEST COUSCOUS

Best Couscous image

Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 4

Ingredients

2 cups couscous (about 12 ounces)
1/2 teapsoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
Break up any clumps with a fork or your fingers.

FRANKFURTER COUSCOUS

Frankfurter Couscous image

This thick meaty stew, rich with vegetables, grains and legumes, is served throughout Africa. This couscous is made with hominy grits.

Provided by morgainegeiser

Categories Low Cholesterol

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

24 ounces chickpeas, cooked
12 ounces frankfurters, cooked
3 cups zucchini, sliced
3 cups cabbage, sliced
2 cups carrots, cut in chunks
2 cups turnips, cut in chunks
6 ounces onions, sliced
6 celery ribs, chopped
parsley
1/8 teaspoon turmeric
1/8 teaspoon red pepper
1 cup beef broth
4 1/2 cups hominy grits, cooked
1/4 teaspoon cinnamon
1/4 teaspoon clove

Steps:

Place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
Add beef broth and enough water to barely cover ingredients in pot.
Combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
Cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
No steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
Serve the grits on a large platter with a mound of vegetables and the frankfurters.

Nutrition Facts : Calories 804.9, Fat 19.2, SaturatedFat 6.7, Cholesterol 28.4, Sodium 1228.5, Carbohydrate 138.8, Fiber 15.6, Sugar 9.5, Protein 25.7

PERFECT COUSCOUS

Perfect Couscous image

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

Ingredients

2 cups water or low-sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups regular or whole wheat couscous

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.

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET

Israeli Couscous & Chicken Sausage Skillet image

Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, sliced
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1-1/4 cups uncooked pearl (Israeli) couscous
2 tablespoons minced fresh parsley
1/4 cup crumbled feta cheese, optional

Steps:

In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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