Rosemary Couscous Recipes

ROSEMARY CHICKEN COUSCOUS SALAD

Rosemary Chicken Couscous Salad image

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Provided by Shayna

Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Steps:

Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g

LEMON ROSEMARY COUSCOUS

lemon rosemary couscous image

this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats

Provided by leigh ann terry

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 box of plain near east couscous
3 cloves crushed garlic
1 shallot, finely chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 ounces fresh rosemary, left on the stem
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon, zest of

Steps:

bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
allow to gently boil uncovered for 2 to 3 minutes.
add couscous, cover and turn heat off.
allow to sit for 5 minutes.
remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

LEMON ROSEMARY COUSCOUS

Lemon Rosemary Couscous image

A refreshing and light side dish. Perfect for any meal. It's just something I made up once, but it turned out wonderful.

Provided by HomemadeChef

Categories Lemon

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup couscous
1 cup water
2 tablespoons extra virgin olive oil (or butter)
1 tablespoon rosemary
1/3 cup lemon juice (fresh)
salt, to taste
pepper, to taste

Steps:

Add all ingredients except cous cous to a sauce pan.
Bring to boil, stirring occassionally.
Allow to boil for 3 minutes.
Stir in cous cous and remove from heat.
Cover and let sit until tender, fluff with fork occassionally.
Serve with a lemon slice and enjoy.

Nutrition Facts : Calories 151.5, Fat 4.7, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 23.3, Fiber 1.5, Sugar 0.3, Protein 3.7

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