Rachael Rays Vegetable Couscous Recipes

POACHED CHICKEN AND VEGETABLES WITH COUSCOUS

Steps:

• Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
• Refrigerate or freeze the whole breast pieces for Portuguese Chicken.

RACHAEL RAY'S VEGETABLE COUSCOUS

Steps:

• Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
• Saute and stir frequently for 7-8 minutes.
• Add in pumpkin and broth; stir to combine.
• Add in cumin and coriander; bring broth to a boil.
• Stir in couscous; cover and remove from heat.
• Let stand 5 minutes, then remove lid and fluff couscous using a fork.
• Remove bay leaf and add in chopped tomato, cilantro, and parsley.
• Toss mixture and transfer to a serving platter.
• Serve with warm Mediterranean flat breads.

MAHI MAHI STEAKS WITH MANGO SALSA AND CURRY COUSCOUS

Steps:

• Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.
• To assemble salsa, combine all ingredients for salsa in a small bowl.
• To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds.
• Top fish with salsa and serve with generous portions of curry couscous.
• Have some gourmet chips on hand for snacking with leftover salsa.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS WITH PEAS AND CHIVES

Steps:

• Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.
• Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes.
• Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.
• While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish.
• Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.

THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME COUSCOUS

Steps:

• Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
• In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
• Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.