Time 16m Yield 4 Number Of Ingredients 11 Steps:
Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.
Time 10m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered. Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered. Fluff with a fork Important or it turns to a brick! Can be served hot or chill to make a wonderful salad.
Time 20m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed. To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.
Time 55m Yield 8 Number Of Ingredients 19 Steps:
Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Time 45m Yield 6 servings. Number Of Ingredients 17 Steps:
In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.
Time 30m Number Of Ingredients 9 Steps:
Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil. Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue). While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.
Time 15m Yield 4 servings. Number Of Ingredients 8 Steps:
In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.
Yield Serves 8; 1/2 cup per serving Number Of Ingredients 26 Steps:
Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool. Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Gently stir in the cooled couscous. Sprinkle with the feta. Serve immediately for peak flavor. Cilantro Couscous Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool. Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor. Nutrition Information (Per serving) Calories: 94 Total fat: 4.0g Saturated: 1.5g Trans: 0.0g Polyunsaturated: 0.5g Monounsaturated: 1.5g Cholesterol: 6mg Sodium: 108mg Carbohydrates: 12g Fiber: 3g Sugars: 1g Protein: 4g Calcium: 56mg Potassium: 156mg Dietary Exchanges 1/2 starch 1 vegetable 1 fat Nutrition Information: (Cilantro Couscous) (Per serving) Calories: 79 Total fat: 3.0g Saturated: 0.5g Trans: 0.0g Polyunsaturated: 0.5g Monounsaturated: 2.0g Cholesterol: 0mg Sodium: 87mg Carbohydrates: 12g Fiber: 3g Sugars: 1g Protein: 3g Calcium: 22mg Potassium: 144mg Dietary Exchanges 1/2 starch 1 vegetable 1 fat
More about “mediterranean couscous recipes”
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Bring broth to a boil and gradually add coucous. Remove from heat and cover. Wait 5 minutes then fluff with a fork. Combine all ingredients except oil and lemon juice. Wisk juice and oil pour over mixture and toss gently. If using feta add now. Enjoy.
