SESAME CHICKEN COUSCOUS SALAD
I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.
Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
SIMPLE SESAME CHICKEN WITH COUSCOUS
I created this dish after my three kids tried Chinese takeout and asked for more. To make things easy for myself, I typically use a rotisserie chicken from the deli. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous from pan; keep warm., In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with cilantro and, if desired, peanuts.
Nutrition Facts : Calories 320 calories, Fat 9g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 442mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SESAME COUSCOUS SALAD
A combination of simple ingredients that results in amazing flavor. You can use pretty much any grain you like in this salad, from couscous to bulgur to quinoa to millet, etc. (whatever you prefer, really), just make sure to adjust the cooking time for the grain to fit the type you're using! This can easily become a vegetarian meal if you omit the chicken breast (and it's really good either way!).
Provided by velorutionista
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
- Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
- Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
- Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
- Add broccoli, peas, and chicken to couscous and continue chilling.
- In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
- Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.
Nutrition Facts : Calories 526.1, Fat 18.1, SaturatedFat 2.7, Cholesterol 26.2, Sodium 875.6, Carbohydrate 67.3, Fiber 10.1, Sugar 2.9, Protein 25.5
SESAME GINGER COUSCOUS
I made this up last night and it was great! We served it as a side with some fish, but I could eat this as a meal in itself.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring 1-1/4 cups of water to a boil.
- Stir in couscous and cover, remove from heat, let stand for 5 minutes.
- Meanwhile, in a medium skillet, heat olive oil over medium heat, add onions, ginger, carrots and broccoli.
- Cook 3-4 minutes or until tender.
- Stir into prepared couscous.
- Add sesame oil and soy sauce and toss.
Nutrition Facts : Calories 227.9, Fat 4.9, SaturatedFat 0.7, Sodium 526.1, Carbohydrate 38.5, Fiber 3, Sugar 1.8, Protein 7.4
STIR-FRIED SESAME BOK CHOY
From WW Simply Delicious. Per 1/2 c. serving: 50 calories, 0 g fat, 0 mg cholesterol, 7 g carbohydrate, 2 g fiber, 3 g protein, 1 point.
Provided by ratherbeswimmin
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles.
- Add the oil to the skillet and swirl to coat the pan.
- Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds.
- ADd in the bok choy; cook, stirring often, for 3 minutes.
- Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
- Cook 1 minute or until thickened.
- Remove from heat and sprinkle with sesame seeds.
SESAME CHICKEN COUSCOUS SALAD
This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).
Provided by Valeria
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
- Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
- Stir in green onions and red pepper. Cover and refrigerate until chilled.
- Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
- Add chicken, peas and broccoli to couscous.
- In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
- Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
- Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.
Nutrition Facts : Calories 396.3, Fat 16.9, SaturatedFat 2.5, Cholesterol 26.2, Sodium 574.1, Carbohydrate 42.3, Fiber 5, Sugar 1.9, Protein 19.9
MEDITERRANEAN FRIED COUSCOUS
I made this to accompany my Dukkah Chicken (#388664), but it would be good with a variety of mediterranean dishes.
Provided by RalMiska
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water in a small saucepan.
- While it is boiling, fry the onion with the garlic, and a splash of olive oil.
- Add the tomato, mushrooms, capsicum, stock, and herbs to the pan, reduce heat, and simmer.
- Once the water has boiled, add the cous cous, and immediately remove from the heat.
- Let the cous cous stand, covered, for about 10 minutes, then tip it into the pan with the tomato mixture.
- Turn up the heat, and stir it through for two or three minutes.
- Serve.
Nutrition Facts : Calories 411.1, Fat 1.1, SaturatedFat 0.2, Sodium 470.1, Carbohydrate 87.2, Fiber 8.7, Sugar 10.3, Protein 14.2
"FRIED" COUSCOUS
Make and share this "fried" Couscous recipe from Food.com.
Provided by leebbeee
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
- Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
- In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
- Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
- Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
- Heat to steaming, then stir in 1/2 of the butter.
- Add nutmeg and cinnamon sugar.
- Heat on low, adding broth or oils as needed, for five more minutes.
- Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
- Heat on med high, stirring occasionally.
- At the last minute, add toasted almonds and serve.
Nutrition Facts : Calories 397.5, Fat 23.6, SaturatedFat 6, Cholesterol 15.3, Sodium 916.6, Carbohydrate 37.7, Fiber 3.5, Sugar 2.2, Protein 9.1
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