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.
HERBED COUSCOUS
this herbed couscous recipe is a quick and super tasty side dish that will take your mid-week dinners to a whole other level. It's made with pearl couscous, garlic, herbs and a little lemon. The best part? It's ready in about 20 minutes and the pairing possibilities are endless!
Provided by Aline Shaw
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
- sautée onion until transparent, about 2-3 mins
- add garlic and sautée until frangrant, about 1 minute
- add dry couscous and stir
- add salt, stir
- add water* thyme and bay leaf
- bring it to a boil then reduce to a slow simmer
- cover and let it simmer until all the water has been absorbed (about 10 mins)
- after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
- add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine
INSTANT POT® HERBED ISRAELI COUSCOUS
This couscous is a lovely side dish, or can be the base to a main meal. It's also fast to make using the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
- Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 44.1 g, Cholesterol 9.5 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 508.6 mg, Sugar 0.4 g
HERBED COUSCOUS CAKES WITH CHEESE
I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a hit with my family. I served them with sauteed mushrooms with a garlic, wine sauce and Recipe #222254 for one of the most delicious meals. One note, I always prepare the couscous in chicken broth instead of water for extra flavor but it can also be done in vegetable broth. Add more cheese/herbs or a different variety according to your tastes. I think feta and oregano would be great.
Provided by Penny Stettinius
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
- Sprinkle the mixture with the flour and mix again.
- Form the cakes to the size you want, I made cakes about 2" round.
- Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
- Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
- Salt and pepper again to taste.
HERBED COUSCOUS
Steps:
- Bring water, 1 tablespoon salt, and butter to a boil. Add couscous, remove from heat and stir quickly and thoroughly. Cover for 5 minutes. Moisture will be absorbed. Fluff with a fork. Add scallions, Spanish onion and rice wine vinegar.
SPICED HERB & ALMOND COUSCOUS
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 20m
Number Of Ingredients 9
Steps:
- Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
- Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.37 milligram of sodium
HERBED CHEESECAKE APPETIZER
If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. -Ann Chan, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust., Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 302 calories, Fat 26g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 571mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE
This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
- When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
- Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
- Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
- Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
- Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
- Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
- In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.
HERBED COUSCOUS
A really fast, simple side dish. Use any kind of broth that works with your menu, or even plain water. Use any soft green herb (parsley, basil, thyme, chives, dill).
Provided by DrGaellon
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add garlic, scallion, a pinch of salt and a few grinds of black pepper. Saute until scallion softens, 2-4 minutes.
- Add couscous and cook, stirring often, until grains begin to brown and it smells nutty.
- Add broth. Bring to a boil, reduce to a simmer, cover, and cook 1 minute, until couscous is tender but firm.
- Stir in parsley and serve.
Nutrition Facts : Calories 322.6, Fat 6.9, SaturatedFat 4, Cholesterol 15.3, Sodium 97, Carbohydrate 53.6, Fiber 3.8, Sugar 0.6, Protein 11.2
HALLOUMI AND COUSCOUS CAKES
Haloumi and couscous cakes flavoured with lemon zest and parsley, and served with a simple refreshing baby spinach salad with slices of smoked salmon, or with your favourite salad. This recipe is from the November/December 2005 issue of the 'donna hay magazine: turn simple into special'. I haven't yet made these cakes; I just bought the magazine today! But for me this recipe had that instant must-be-tried-soon appeal! In posting the recipe, I have separated the cakes from the side salad (I have included details of the salad in the Directions) as I thought it would be more useful for those watching fat content or calories to know the nutritional information for the cakes. In posting the recipe, I have reduced the oil used in cooking the cakes from 2 tablespoons to 11/2 tablespoons. The oil could, of course, be considerably more reduced if the cakes were cooked in the oven on trays. Donna Hay is a well-known and popular Australian chef.
Provided by bluemoon downunder
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the couscous, haloumi, lemon zest and parsley in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs; then shape 1/4 cups of the couscous mixture into round cakes.
- Heat a non-stick pan over a medium heat; add the oil; cook the cakes in batches for 2-3 minutes each side or until golden; transfer the finished cakes onto a plate lined with absorbent paper towelling, and keep warm while you cook the remaining cakes.
- SERVING SUGGESTION: Serve the haloumi and couscous cakes with baby spinach leaves and slices of smoked salmon with lemon slices. If you like a dressing on your salad, Donna Hay combines 2 tablespoons of white wine vinegar with 1 tablespoon of olive oil and tosses the smoked salmon slices and baby spinach leaves in the dressing to combine, and serves it with lemon wedges.
- NOTES: Suggested quantities - in the original recipe - for the side salad: 7 ounces (200g) smoked salmon slices, 21/2 (70g) ounces baby spinach leaves. On Donna Hay's website - http://www.donnahay.com.au/ - is a conversion table and a list of commonly used ingredients - and what they are generally called in Australia and America. In many cases, I think we actually use what she has said is the American name and in some cases, the recipes on Zaar use what she has said is the Australian name! Curious! But some of these "translations" of terms and names could well be useful!
Nutrition Facts : Calories 92.5, Fat 5.2, SaturatedFat 0.7, Sodium 6.2, Carbohydrate 9.8, Fiber 1, Sugar 0.2, Protein 1.7
HERBED COUSCOUS
Provided by Florence Fabricant
Categories dinner, easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring the stock and oil to a boil, stir in the couscous, remove from heat, cover and set aside for five minutes.
- Fluff with a fork, fold in the parsley and chives, season to taste with salt and pepper and keep covered until ready to serve.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 458 milligrams, Sugar 2 grams
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