COUSCOUS PATTIES WITH CITRUS SAUCE
Delicious couscous and veggie patties served with citrus sauce gives you tasty Mediterranean dinner - ready to be served for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 4
Number Of Ingredients 23
Steps:
- Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
- Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
- Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
COUSCOUS CAKES
Steps:
- In a medium saucepan, salt 1 1/4 cups water and bring to a boil. Whisk in the couscous. Turn off the heat, cover and let stand for 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg. Season with salt and pepper. With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).
- Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side. Remove from the heat and serve.
- BYOC: The thing I love about making cakes is I can really throw anything in there. Sticking with the Middle Eastern theme, dates would add a nice texture to these. Plus, you can break up leftovers in a pan for an alternative to fried rice. You can throw any herb in here - basil, thyme or oregano.
SPICED BEEF PATTIES WITH COUSCOUS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, 1/4 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve.
- Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside.
- Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick oval patties.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluff the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce.
Nutrition Facts : Calories 680 calorie, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 105 milligrams, Sodium 530 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams
BAKED COUSCOUS PATTIES
Make and share this Baked Couscous Patties recipe from Food.com.
Provided by myfoodjunction
Categories Grains
Time 19m
Yield 15 patties, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the boiling water over the couscous.
- Cover, and let it stand.
- Heat the olive oil in a skillet.
- Saute the chopped onion till golden brown.
- Add the green chillies and bell pepper and saute till tender.
- Add the tomatoes and cook till the juices dry.
- Add mustard powder, cumin powder and salt and stir for a minute.
- Remove from the heat and wait for the mixture to cool down.
- Fluff up the couscous with a fork and add the cooked mixture to it, stirring well.
- Add the yoghurt and season with oregano.
- Preheat the oven to 175°F.
- Take handfuls of the couscous mixture and shape into patties.
- Place the patties in a lightly greased baking tray.
- Bake until patties are golden brown and crisp--it took me 12 minutes.
Nutrition Facts : Calories 318.5, Fat 4.5, SaturatedFat 0.8, Cholesterol 1.3, Sodium 1188.3, Carbohydrate 60.2, Fiber 7.1, Sugar 7.7, Protein 10.5
BUTTERY COUSCOUS
Serve a big scoop of this buttery couscous alongside your favourite meat or veggie recipe
Provided by Ghillie Basan
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Soak the couscous in the warm water with the salt for 10-15 mins, until it's been absorbed. Gently break up the grains with a fork and add sunflower oil. Rub the oil into the grains to break them up. Aerate by lifting them up in your fingers and letting them fall.
- Heat the oven to 180C/160C fan/gas 4. Tip the couscous into an ovenproof dish and dot with little bits of butter. Soak a piece of greaseproof paper in water and squeeze out the excess before laying it over the top of the couscous. Place in the oven for 15-20 mins.
Nutrition Facts : Calories 195 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.47 milligram of sodium
BAKED COUSCOUS PILAF
Make and share this Baked Couscous Pilaf recipe from Food.com.
Provided by TwistyJersey
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees Farenheit.
- Mix together all ingredients in baking dish.
- Cover.
- Bake for 25-30 minutes or until carrots are done through.
Nutrition Facts : Calories 342.9, Fat 10.8, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 54.1, Fiber 5.9, Sugar 14.8, Protein 9.7
COUSCOUS PATTIES
A different way with couscous and a healthy vegetarian dish. It is based on a Family Circle recipe. Prep time includes standing time
Provided by Latchy
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
- Fluff up with a fork.
- Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
- Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
- Cook over medium heat for 4 minutes or until soft, then add to the bowl.
- Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
- Place in the bowl and stir well.
- Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
- Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
- Cover and refrigerate for 15 minutes.
- Shallow fry the patties over medium heat for 5 minutes each side.
- Drain well and serve with yoghurt, can mix some mint into it.
Nutrition Facts : Calories 366, Fat 16.4, SaturatedFat 2.8, Cholesterol 55.3, Sodium 37.1, Carbohydrate 46.9, Fiber 7.7, Sugar 6.2, Protein 9.8
GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE
This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
- When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
- Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
- Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
- Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
- Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
- Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
- In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.
HERBED COUSCOUS CAKES WITH CHEESE
I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a hit with my family. I served them with sauteed mushrooms with a garlic, wine sauce and Recipe #222254 for one of the most delicious meals. One note, I always prepare the couscous in chicken broth instead of water for extra flavor but it can also be done in vegetable broth. Add more cheese/herbs or a different variety according to your tastes. I think feta and oregano would be great.
Provided by Penny Stettinius
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
- Sprinkle the mixture with the flour and mix again.
- Form the cakes to the size you want, I made cakes about 2" round.
- Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
- Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
- Salt and pepper again to taste.
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