Scallion Couscous Recipes

SCALLION COUSCOUS

Steps:

• Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
• While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
• With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.

COUSCOUS WITH TOMATOES AND SCALLION

Steps:

• Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
• Bring liquid to a boil.
• Stir in couscous.
• Cover pan and remove from heat.
• Let stand for 5 minutes.
• Remove lid and fluff couscous with fork.
• Stir in olives and fresh parsley and serve.

COUSCOUS WITH SCALLIONS

Steps:

• In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
• When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

COUSCOUS WITH PISTACHIOS AND SCALLIONS

Steps:

• Cook couscous according to package directions. Add pistachios and scallions, fluffing with a fork to combine. Season with salt and pepper.

SAFFRON SCALLION COUSCOUS

Steps:

• Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
• Rub the couscous between your palms until all the grains are coated with oil.
• Heat the stock in a small saucepan until just begins to boil.
• Remove stock from heat and add the saffron, stirring to blend.
• Add half the stock to the couscous.
• Keep the remaining stock warm over low heat.
• Stir and fluff the couscous with a fork.
• Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
• Add the remaining stock to the couscous.
• Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
• Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
• Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

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.