Balsamic Couscous Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through., Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in cheese. Serve chicken with couscous.

Steps:

• Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
• Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
• Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

Steps:

• In a medium pan, bring the broth to a boil.
• When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
• Chop the tomatoes.
• In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
• When the couscous is ready add the tomato mixture and mix well.
• Serve hot or cold.

Steps:

• Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
• Preheat a grill to medium-high heat.
• Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
• Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

Steps:

• For the couscous:
• In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.

Steps:

• Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
• Let marinate at least 10 minutes per side.
• To make couscous: pour boiling stock over couscous in a large bowl.
• Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
• Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
• Add the couscous to the pan and stir for 3 minutes.
• To cook the chicken, preheat an oiled frying pan over medium-high heat.
• Cook chicken about 4 minutes per side.
• Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
• Place couscous and top with chicken and sauce.

Steps:

• Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
• Stir in chicken broth and bring to a boil.
• Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
• Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.