ROASTED CARROT HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
- Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
- Serve with root vegetable chips for dipping.
COUSCOUS WITH CARROTS AND CURRANTS
Finish this light side dish with fresh cilantro and mint.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
CARLA'S HEALTHY CARROT & TUNA SALAD
This is something I've been making for years but never thought to post. Tuna salad complete with shredded carrots, red onion, crunchy celery, sun-dried tomatoes and Parmesan cheese - enough to satisfy the even the healthiest of appetites. It is great for salads and sandwiches - I like it especially for dinner topped on a large bed of salad greens to make a filling - high protein meal.
Provided by - Carla -
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain tuna.
- Combine all ingredients in a large mixing bowl - feel free to add more or less mayonnaise to suit your tastes.
- Use to top salads to make a healthy lunch or dinner, or between your favorite sliced bread for a hearty, healthy sandwich.
CURRIED COUSCOUS WITH SHRIMP
This also works with substituting sunflower seeds for the pine nuts. I've also tried adding a can of sliced water chestnuts. We like it a little on the spicy side, so you may want to cut back on the curry and red pepper a little if you want it mild.
Provided by brianh_ssllc
Categories Curries
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet.
- Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
- Add shrimp, vegetables, curry powder, and red pepper flakes.
- Cook over medium-high heat for 5 minutes, stirring constantly.
- Stir in salt, pepper, and chicken broth.
- Bring to a gentle boil and stir in couscous.
- Cover, remove from heat and let stand for 5 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 419.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 220.9, Sodium 1022.6, Carbohydrate 47.1, Fiber 6, Sugar 5.1, Protein 36.3
SPICY TUNA AND HUMMUS SALAD
Hummus replaces mayo in this recipe for a flavorful twist on a favorite sandwich food. Makes 4 generous-sized portions. Pack them individually for a quick and nutritious lunch. Serve with a handful of spinach and a slice of tomato on light whole wheat bread.
Provided by spiritedcharm
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
- Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 12.4 g, Cholesterol 270.8 mg, Fat 12.6 g, Fiber 4.5 g, Protein 43.4 g, SaturatedFat 3.2 g, Sodium 1813.9 mg, Sugar 3.1 g
CURRIED COUSCOUS
This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.
Provided by Kishka
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
- Cover tightly and set aside for 5 minutes.
- In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
- Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
- Add the carrots, parsley, currants, almonds, scallions, and red onions.
- Mix well and adjust seasonings.
- Serve at room temperature.
SIMON'S FAMOUS TUNA SALAD
This nicely seasoned tuna salad from Simon Seitz of Highland, New York makes for a simple and satisfying lunch. Crunchy carrots give it a unique and tasty twist you'll love.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. For each sandwich, layer a slice of toast with a lettuce leaf and 1/2 cup tuna salad. Top with a second slice of toast.
Nutrition Facts : Calories 271 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 852mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 29g protein.
SPICY TUNA COUSCOUS
Recipe for 1. Easy lunch. If you want it to be vegetarian, add 1/2 cup of drained chickpeas and omit the tuna.
Provided by Sonya01
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Place couscous and seasoning into a heatproof bowl.
- Pour over the water while stirring with a fork.
- Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed.
- Fluff with a fork to separate the grains.
- Add lemon juice, tuna, shallot, tomato, cucumber, capsicum and mint and stir to combine.
- Serve with the lettuce leaves.
Nutrition Facts : Calories 432, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.1, Sodium 371.1, Carbohydrate 52, Fiber 5.6, Sugar 6, Protein 36.9
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