Easy Pineapple Couscous Recipes

Steps:

• In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.

Steps:

• Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes.
• Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes.
• Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous.
• In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes.
• Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.

Steps:

• Bring chicken broth (or water) to boil in medium saucepan.
• Add dry couscous to boiling liquid, stir just to coat couscous, remove from the heat and cover with lid.
• Let sit for 5 minutes.
• While couscous is setting; mix well with whisk the pineapple juice, olive oil and Spicy Brown Mustard (can use Dijon or Whole Grain), salt/pepper to taste. Set "dressing" aside.
• Remove lid from saucepan and fluff couscous with fork.
• Add pineapple tidbits, diced red pepper, "dressing" and parsley to couscous and mix well.
• Enjoy!

Steps:

• In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.

Steps:

• In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
• In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
• In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

Steps:

• Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
• Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.

Steps:

• Add enough orange juice to the mandarin orange juice to make 2 1/4 cups liquid. Bring the juices and cumin to a boil in a saucepan. Remove from heat and add couscous. Cover and let stand 5 minutes. Pour into a large bowl and let cool.
• Combine oil, soy sauce and lime juice. Stir into couscous mixture. Stir in mandarin oranges, cilantro, basil, green onions, ginger and pineapple. Sprinkle with pine nuts.