Mediterranean Couscous Platter Recipes

MEDITERRANEAN BROCCOLI COUSCOUS PLATTER

Mediterranean Broccoli Couscous Platter image

Top this flavorful broccoli and couscous platter from nutritionist Cynthia Sass's "Cinch!" cookbook with skinless chicken breast for a lunchtime boost of lean protein that will help maintain muscle mass and shrink fat cells. Also Try:California Sunshine Salad, Pineapple-Red Quinoa Parfait, Salmon-Ginger Rice Bowl

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1/4 cup sliced onion
1 1/4 cup broccoli florets
1/2 cup cooked whole-wheat couscous
3 ounces cooked boneless, skinless chicken breast, chopped

Steps:

Heat olive oil over low heat. Add garlic, onions, and broccoli; cook, stirring, until onions are translucent.
Spread couscous on a plate and top with chicken. Spoon vegetable mixture over chicken and serve.

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

With garlic, tomatoes and Parmesan cheese, it's a great side dish for just about any entrée. "It relies on a boxed item to get started; then it's just a matter of adding a few ingredients," says Elizabeth Tomlinson of Morgantown, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons chopped onion
2 tablespoons olive oil, divided
3 teaspoons minced garlic
1-1/4 cups water
1 package (5.6 ounces) couscous with toasted pine nuts
1-1/2 teaspoons chicken bouillon granules
1/2 cup cherry tomatoes, halved
2 tablespoons grated Parmesan cheese

Steps:

In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.

Nutrition Facts : Calories 223 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

MEDITERRANEAN LIGHT'S RED COUSCOUS (VEGAN)

Mediterranean Light's Red Couscous (Vegan) image

Another delicious recipe from Martha Rose Shulman's 'Mediterranean Light' cookbook with only a few changes. I use this quick recipe often for preparing harissa: Recipe #113468. Whole wheat couscous is my preference but standard will work of course. You will easily convince yourself that you're eating Spanish rice because the flavors and appearance are very similar.

Provided by COOKGIRl

Categories African

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 cup couscous (or 3 cups leftover cooked couscous that has been reheated)
3 -4 garlic cloves
1 tablespoon harissa, to taste (I used the entire amount of harissa from the recipe I linked to in the introduction above)
2 tablespoons tomato paste (yes, I cheated and used ketchup)
1/2 cup water or 1/2 cup weak vegetable broth
1/2 teaspoon paprika (we replaced a little bit of the regular paprika with a small pinch of Spanish smoked paprika)
1/2 teaspoon ground caraway seed (lightly crushed in a pestle and mortar)
salt, to taste
1/2 lemon, juice of
fresh cilantro (optional)
lemon wedge

Steps:

Note: the couscous can be prepared a day ahead.
Directions: Heat up 1 1/2 tablespoons olive oil on medium heat or low-medium heat and lightly brown the couscous; about 5 minutes. Add water-about 1 cup, cover and set aside.
Stir together the harissa with the tomato paste or ketchup, 1/2 cup water or broth, paprika, ground caraway seeds and salt.
In the meantime, heat up the remaining 1 1/2 tablespoons olive oil on *low* heat and lightly brown the garlic until fragrant; about 1 minute.
Lower the temperature to a simmer and stir in the harissa mixture. Stir to combine. Cook uncovered on low temperature for about 8-10 minutes to allow the flavors to intensify.
After the couscous has sat for about 10 minutes, stir in the harissa mixture. Add the lemon juice and taste for any seasoning adjustments.
Transfer to a serving bowl or platter and garnish with fresh cilantro and lemon wedges.
Serving suggestions: We served the red couscous with sides of freshly steamed corn on the cob, pinto beans, roasted golden beets, a platter of fresh cut up vegetable including carrots, cucumbers, bell peppers and kohlrabi and fresh strawberries for dessert.

Nutrition Facts : Calories 265.1, Fat 10.5, SaturatedFat 1.5, Sodium 69.5, Carbohydrate 36.5, Fiber 2.8, Sugar 1.2, Protein 6.1

MEDITERRANEAN COUSCOUS PLATTER

Mediterranean Couscous Platter image

This dish can easily be tossed together with ingredients from the pantry. If you are entertaining, arrange the ingredients like an antipasti platter.

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 (14.5 ounce) can chicken or vegetable broth
1 cup dry couscous
⅔ cup bottled olive oil vinaigrette, divided
1 (14 ounce) can artichoke hearts, drained and halved
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1 (6 ounce) can pitted black olives
1 (5 ounce) can chicken breast, solid or chunk tuna in oil or water, or anchovies, drained

Steps:

In a medium saucepan, bring the broth to a boil. Stir in couscous. Cover pan and remove from heat. Let stand about 10 minutes until liquid is absorbed. Fluff couscous with a fork, then toss with 1/3 cup of the vinaigrette.
To assemble, place couscous in center of a large platter or divide among serving plates. Arrange artichoke hearts, tomatoes, olives and chicken (or tuna or anchovies) separately but surrounding the couscous; drizzle with remaining 1/3 cup vinaigrette.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 37.3 g, Cholesterol 14.7 mg, Fat 9.9 g, Fiber 5.4 g, Protein 11.9 g, SaturatedFat 1.4 g, Sodium 1273.7 mg, Sugar 2.8 g

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

Found this recipe in a magazine a few years ago. Don't remember which on. My family loves it. I use a variety of fresh herbs depends on what I have on hand.I also increase the oil and juice ( double) Can be served hot or at room temperature even good chilled. I sometimes add some crumbled feta cheese

Provided by wicked cook 46

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups chicken broth
3/4 cup whole wheat couscous
1 cup grape tomatoes, halved
1/2 cup cucumber, peeled seeded and chopped
1/2 cup red pepper, chopped
1/4 cup green onion, thinly sliced
1 tablespoon fresh sage, chopped
1/4 teaspoon lemon zest (I add more)
2 tablespoons lemon juice
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Bring broth to a boil and gradually add coucous. Remove from heat and cover.
Wait 5 minutes then fluff with a fork.
Combine all ingredients except oil and lemon juice.
Wisk juice and oil pour over mixture and toss gently.
If using feta add now.
Enjoy.

Nutrition Facts : Calories 77.1, Fat 5.4, SaturatedFat 0.9, Sodium 484.5, Carbohydrate 5.2, Fiber 1.3, Sugar 1.6, Protein 2.9

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