TOASTED COUSCOUS
Toasted Couscous takes boring, plain couscous and uses simple methods of browning and infusing to add flavor to this 10-minute side dish.
Provided by Jessica Formicola
Categories Side Dish
Time 12m
Number Of Ingredients 5
Steps:
- Heat extra virgin olive oil in a medium sauce pan. Add shallots and saute for 3 minutes, until they start to soften.
- Add dry couscous, stirring to toast, for 3-4 minutes.
- Add white wine and water, fluffing with a fork. Place lid on sauce pan for 1-2 minutes, fluff again and serve.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Fat 3 g, Sodium 4 mg, Sugar 1 g, ServingSize 1 serving
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Provided by Bobby Flay
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
TOASTED ISRAELI COUSCOUS
Steps:
- Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
- Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
CITRUS SHRIMP & TOASTED COUSCOUS SALAD
Make and share this Citrus Shrimp & Toasted Couscous Salad recipe from Food.com.
Provided by Zip N Steam Queen
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook couscous according to package, then rinse with cold water and drain.
- Steam Shrimp until hot through in Zip N Steam Bag, approximately 5 minutes.
- Whisk the remaining lemon juice, lime juice and olive oil together in a large bowl.
- Mix in the couscous, shrimp, herbs, onion and tomatoes.
- Season with salt and pepper to taste. Chill and serve cold.
Nutrition Facts : Calories 591.7, Fat 16.2, SaturatedFat 2.4, Cholesterol 172.8, Sodium 222, Carbohydrate 75.5, Fiber 5.7, Sugar 3.1, Protein 35
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