COUSCOUS WITH ZUCCHINI & TOMATO
I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar.
Provided by Mandy
Categories Grains
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the cous cous according to packet directions and place in a serving bowl.
- Stir in 3 tblsp olive oil & the lemon juice, set aside.
- Heat the reaming oil in a pan and fry the zucchini until golden, add to the cous cous.
- Fry the walnuts in the same pan for 1-2 mins, stirring regularly and then add to the cous cous with remaining ingredients.
- Stir well to combine and serve.
Nutrition Facts : Calories 559.6, Fat 31.1, SaturatedFat 3.6, Sodium 537.7, Carbohydrate 61.7, Fiber 8.9, Sugar 13.2, Protein 15
PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Provided by Martha Rose Shulman
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
- In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
- Add couscous to the pan along with slivered basil, stir together, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams
COUSCOUS AND ZUCCHINI
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
- In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
- Fluff couscous with fork and fold in vegetables.
COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES
Categories Tomato Vegetable Side Sauté Quick & Easy Zucchini Summer Healthy Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
- Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.
ZUCCHINI AND CHERRY TOMATOES WITH GARLIC
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
- Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes.
- Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 4 grams
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
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