RED SNAPPER ON COUSCOUS WITH PEAS
Make and share this Red Snapper on Couscous With Peas recipe from Food.com.
Provided by cookiecutter _
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan heat the OJ over medium heat.
- Add onion and saute until wilted ( 3 - 5 minutes).
- Stir in peas, salt, cumin and curry powder and saute for 1 minute.
- Add water and bring to a boil.
- Stir in couscous, chickpeas, and lemon juice.
- Reduce heat to low.
- Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
- Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).
Nutrition Facts : Calories 434.7, Fat 3.5, SaturatedFat 0.7, Cholesterol 66.5, Sodium 349.7, Carbohydrate 51, Fiber 5.9, Sugar 3.5, Protein 47
COUSCOUS WITH RED PEPPERS
Steps:
- Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
- Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
- Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS
Provided by Jeanne Kelley
Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Parmesan Asparagus Pea Summer Chill Healthy Potluck Couscous Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
- Test-kitchen tip:
- To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
MEDITERRANEAN RED SNAPPER
Kalamata olives and/or capers would be lovely additions to this meal. Add them with the cherry tomatoes. You can also use a whole red snapper if you find one that fits in your Dutch oven. I like to use canned or frozen artichoke hearts packed in water, though marinated artichoke hearts packed in herbed olive oil would add another layer of flavor to this meal. And any white wine is fine to use here. I often use a Chenin Blanc or a Sauvignon Blanc simply because those are what I like to drink.
Yield serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the couscous into the pot. Add the wine and 1 tablespoon water and stir to coat all the grains and spread them evenly. Lay the red snapper in the pot, skin side down. Drizzle with olive oil and top with the slices of lemon and onion. Sprinkle with half of the parsley and garlic and lightly salt and pepper to taste.
- Scatter in the artichoke hearts, broccoli, and tomatoes. Sprinkle with the rest of the parsley and garlic.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 466
- Protein: 37g
- Carbohydrates: 65g
- Fat: 5g
- Cholesterol: 42mg
- Sodium: 42mg
- Fiber: 11g
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COUSCOUS WITH SUGAR SNAP PEAS | LAST INGREDIENT
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Cuisine MediterraneanTotal Time 15 minsCategory Side DishCalories 250 per serving
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Sauté the snap peas until they are crisp and bright green, about 2 minutes. Remove the snap peas and set aside.
- Add the remaining olive oil to the pan. Sauté the white parts of the scallions until they are fragrant and translucent, about 1-2 minutes.
- Stir in the couscous, water, lemon juice & zest, cumin, salt and pepper. Bring to a boil. Cover, turn off the heat, and let stand for 5 minutes.
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- In a non-stick saute pan, heat up 1 teaspoon of Olive Oil. Add in your onion and cumin and cook at least 8 minutes over a medium heat until soft and translucent. Remove from heat and stir in raisins.
- Meanwhile, in a pot, bring 1 cup of water to a boil. Add in 1 cup of couscous and 2 Tablespoons of Extra Virgin Olive Oil. Add in a pinch of salt as well. Bring back to a boil, then remove from heat. Cover and let sit for 5 minutes. Fluff with a fork.
- Add to the couscous, your onion/raisin mixture, cilantro, and roasted tomatoes. Taste and season with salt and cayenne. Drizzle a little Olive Oil on it once plated.
- Make sure there are no pin bones left in your Snapper Fillets. Season the flesh side with salt and a little pepper.
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