HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
- Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
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.
HOT MUSTARD TUNA WITH HERBY COUSCOUS
This is a dish that you'll make time and time again, it's so easy and it's superhealthy too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 12m
Number Of Ingredients 9
Steps:
- Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
- Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.
Nutrition Facts : Calories 386 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.86 milligram of sodium
HERBY SALMON & COUSCOUS PARCELS
Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too
Provided by CJ Jackson
Categories Dinner, Main course, Supper
Time 25m
Yield Easily doubled
Number Of Ingredients 7
Steps:
- Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
- Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.
Nutrition Facts : Calories 504 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 2.71 milligram of sodium
HERBY COUSCOUS WITH GRILLED VEG
From "The Naked Chef" by Jamie "pukka" Oliver. works great for picnics and lunchboxes. This couscous recipe is quite a bit different from the norm because instead of boiling or steaming the couscous you just feed it from raw with a really tasty dressing. This means it keeps a slight bite which I think is more interesting for a salad.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as it soaks inches.
- While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on to the naked flame of my gas hob. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be.
- When fully blackened, place in a sandwich bag, wrap in clingfilm or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop.
- On a very hot ridged grill pan, lightly char the asparagus and courgettes or patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chillies and ripped-up herbs. Mix well.
- Add the olive oil and lemon juice and toss well. You may need more than 40 ml, you may want less it depends on you. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
Nutrition Facts : Calories 382.6, Fat 9.8, SaturatedFat 1.4, Sodium 29.5, Carbohydrate 65.6, Fiber 8.9, Sugar 7.2, Protein 12.1
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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