ROASTED PECAN COUSCOUS WITH SUN DRIED TOMATOES AND MUSHROOMS
Roasted pecans, sauteed onion, mushrooms, and garlic marry beautifully with Parmesan, sun-dried tomato pesto, and couscous. If you wish, stir in cooked chicken and more veggies to make it a complete meal. I regularly add shelled edamame for a boost of meatless protein.
Provided by MRSKNIGHT
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Spread the pecan pieces onto a baking sheet and place in a cold oven.
- Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
- Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 38.8 g, Cholesterol 18.9 mg, Fat 31.3 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 222.2 mg, Sugar 5.3 g
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!
Provided by Erin C. David
Categories World Cuisine Recipes African North African Egyptian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
- Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
- Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g
COUSCOUS WITH HAM AND SUN-DRIED TOMATO
Make and share this Couscous With Ham and Sun-Dried Tomato recipe from Food.com.
Provided by jwatters2010
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dice ham and chop tomatos.
- Combine all ingredients and saute in olive oil for 5 minutes.
- Add 2 1/4 cups boiling water, stir.
- Simmer for 10 minutes.
Nutrition Facts : Calories 528.2, Fat 7.5, SaturatedFat 2.4, Cholesterol 59.1, Sodium 2014, Carbohydrate 74.8, Fiber 6.1, Sugar 5.1, Protein 38.4
COUSCOUS WITH SUN-DRIED TOMATOES, FETA CHEESE, AND MINT
Make and share this Couscous With Sun-Dried Tomatoes, Feta Cheese, and Mint recipe from Food.com.
Provided by mollyvf
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook couscous.
- Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
- Toss to combine.
- Season with salt and pepper.
- Serve warm or chilled.
Nutrition Facts : Calories 96.9, Fat 5.1, SaturatedFat 2.4, Cholesterol 12.6, Sodium 236.8, Carbohydrate 9.2, Fiber 2.7, Sugar 2.5, Protein 4.8
COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
- Add the sun-dried tomatoes and sauté 30 seconds more.
- Add olives and chicken stock and bring to a boil.
- Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
- Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
COUSCOUS WITH SUN-DRIED TOMATOES
Make and share this Couscous With Sun-Dried Tomatoes recipe from Food.com.
Provided by BeeChick
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring the broth to a boil in a medium saucepan.
- Stir in the cous cous & sun dried tomatoes.
- Simmer for 8 minutes.
- Stir in the basil & pinenuts.
- Salt & pepper to taste.
More about "couscous with ham and sun dried tomato recipes"
COUSCOUS WITH SUN-DRIED TOMATOES | COOKTORIA
From cooktoria.com
5/5 (2)Calories 297 per servingCategory Side Dish
- Add the couscous and the tomatoes to a small sauce pan and pour the hot water on top. Cover with a tight lid and let it rest for 5 minutes, undisturbed.
SUNDRIED TOMATO COUSCOUS - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
Servings 2Estimated Reading Time 1 minCategory Side DishTotal Time 15 mins
- Pour 1 cup water, 1 tablespoon of the olive oil, and 1/2 teaspoon salt into a medium pot and bring to a boil over high heat. Add the couscous, cover, and remove from heat. Let sit until all the water has absorbed and couscous is puffed, about 5 minutes.
- In a medium skillet, drizzle remaining 2 tablespoons olive oil over medium heat. Add the green onions and sundried tomatoes. Cook until heated through and beginning to soften, about 2 minutes. Stir in the garlic and cook until just fragrant, about 30 seconds.
- Fluff the couscous with a fork before tossing with the vegetables. Season with the oregano, basil, onion powder, salt, and pepper. Drizzle with lemon juice right before serving.
12 MINUTE COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA
From recipetineats.com
5/5 (45)Estimated Reading Time 7 minsServings 5-10Calories 260 per serving
- Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
- Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
SUN-DRIED TOMATO BASIL COUSCOUS RECIPE - PEG'S HOME …
From pegshomecooking.com
EASY COUSCOUS WITH SUN-DRIED TOMATO AND FETA
From foodiecrush.com
COUSCOUS SOUP WITH SUN-DRIED TOMATOES - HANDY.RECIPES
From handy.recipes
COUSCOUS AND SUN-DRIED TOMATOES RECIPE - FOOD.COM
From food.com
CHICKEN AND COUSCOUS WITH SUN-DRIED TOMATOES - AHEAD OF THYME
From aheadofthyme.com
SUN-DRIED TOMATO COUSCOUS | ULTRALIGHT BACKPACKING RECIPE
From backcountryfoodie.com
COUSCOUS WITH HAM AND SUN DRIED TOMATO RECIPES
From tfrecipes.com
COUSCOUS WITH SUN-DRIED TOMATOES RECIPE - EASY RECIPES
From recipegoulash.cc
PARMA HAM-WRAPPED MONKFISH RECIPE - TASTING TABLE
From tastingtable.com
You'll also love