Asian Couscous Recipes

Steps:

• For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
• For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
• For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
• Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
• Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

Steps:

• Sautee onions and garlic in olive oil until tender. Remove from oil.
• Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
• Stir in onions and garlic.
• Stir in remaining ingredients and let cous cous sit for five minutes.
• Serve immediately.

Steps:

• To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside.
• To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts.
• In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly.
• Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature.
• Cook's Note: To cook the shrimp, rinse them under running water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil. Add the shrimp, and cook until they are just pink, 4 to 5 minutes. Drain and let cool. Discard the cooking liquid and bay leaves. Shell and devein the shrimp.

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.

Steps:

• Coat bottom of pot with oil or cooking spray. Heat over medium-high flame until hot. Add scallions and saute until tender. Add water and next five ingredients. Bring to a boil. Remove from heat. Add couscous to pan. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Serve warm.