HERBED COUSCOUS
Try this herb-flecked couscous instead of rice as a side with meat or mixed with vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add the shallots, cumin, and fennel seeds; cook, stirring frequently, until shallots are translucent, about 2 minutes. Add couscous, chicken broth, and salt. Cover; reduce heat to low, and simmer until liquid is absorbed, about 5 minutes. Remove from heat, and stir in parsley, sage, and marjoram. Serve hot.
MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
CHEAT SHEET ROASTED VEGETABLE COUSCOUS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
- Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
- To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.
GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS
I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
- Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
- When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
- Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
- Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
- Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
- Heat the butter in a lidded medium saucepan over medium-high heat.
- Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
- Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS
A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices - cinnamon, coriander and turmeric - with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don't need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.
Provided by Sarah Copeland
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
- Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
- Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
- Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
- Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.
HERBY COUSCOUS
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
- Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.
HERBED COUSCOUS
Steps:
- Bring water, 1 tablespoon salt, and butter to a boil. Add couscous, remove from heat and stir quickly and thoroughly. Cover for 5 minutes. Moisture will be absorbed. Fluff with a fork. Add scallions, Spanish onion and rice wine vinegar.
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
HERBED COUSCOUS
A really fast, simple side dish. Use any kind of broth that works with your menu, or even plain water. Use any soft green herb (parsley, basil, thyme, chives, dill).
Provided by DrGaellon
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add garlic, scallion, a pinch of salt and a few grinds of black pepper. Saute until scallion softens, 2-4 minutes.
- Add couscous and cook, stirring often, until grains begin to brown and it smells nutty.
- Add broth. Bring to a boil, reduce to a simmer, cover, and cook 1 minute, until couscous is tender but firm.
- Stir in parsley and serve.
Nutrition Facts : Calories 322.6, Fat 6.9, SaturatedFat 4, Cholesterol 15.3, Sodium 97, Carbohydrate 53.6, Fiber 3.8, Sugar 0.6, Protein 11.2
HERBED COUSCOUS
Provided by Florence Fabricant
Categories dinner, easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring the stock and oil to a boil, stir in the couscous, remove from heat, cover and set aside for five minutes.
- Fluff with a fork, fold in the parsley and chives, season to taste with salt and pepper and keep covered until ready to serve.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 458 milligrams, Sugar 2 grams
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HERBED COUSCOUS RECIPE WITH ROASTED CAULIFLOWER
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- In a small bowl, mix spices, salt and pepper. Set aside 1 tbsp of the spice mixture to be used later for the couscous.
- Place the cauliflower on a large sheet pan. Drizzle with extra virgin olive oil (you might use between 4 and 6 tbsp or so). Sprinkle the spice mixture on top of the the cauliflower (keeping aside 1 tbsp for later). Toss by hand to make sure all the cauliflower florets are well-coated with the olive oil and spices. Spread on the sheet pan in one layer.
- Cover the sheet pan with foil. Place on the bottom rack of the heated oven. Bake for 10 minutes. Remove from oven and uncover (discard foil). Return to heated oven, and bake for another 12 to 15 minutes. Remove again from oven, using a pair of tongs, turn cauliflower over on the other side. Return to oven for another 12 minutes (total baking time 37 minutes or so).
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