SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES
Categories Vegetable Side Quick & Easy High Fiber Saffron Pea Spring Chive Couscous Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.
CITRUS FISH
"Wolverine John, one of my TOH Recipe Forum E-friends, shared the original recipe for this easy fish entree. The sauce is delicious, and cleanup's a breeze."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place an 18x12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange zest. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet., Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 98mg cholesterol, Sodium 193mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS
This is a perfect date meal, simple and romantic.
Provided by Allrecipes Member
Yield 2
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium- high heat and add 1 tablespoon of the EVOO, 1 turn of the pan, and 1 tablespoon of the butter. When the butter melts into the olive oil, add the cabbage and cook for 3 minutes to wilt it a bit. Season the cabbage with salt and pepper and add 1/2 cup of chicken broth. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
- Score the skin of the fish and season with salt and pepper. Heat a medium nonstick skillet over medium-high heat and add 1 tablespoon of the EVOO, 1 turn of the pan. When the oil ripples, add the fish, skin side down, and cook for 4 minutes on each side. The skin will be crisp; the flesh will be opaque. Remove the fish to a platter and cover with foil to keep warm. Return the pan to the stove and add the remaining 1 tablespoon of EVOO, 1 turn of the pan, and the shallot. Cook for 2 minutes, then add the grapefruit and warm through. Add the wine and reduce for 1 minute, then add 2 tablespoons of the butter. Turn off the heat; shake the pan to combine.
- Bring the remaining 1 cup of broth and 1 tablespoon of butter to a boil in a medium saucepan with a lid, then add the couscous, peas and chives. Turn off the heat, stir and cover with the lid. Let stand for 5 minutes, then uncover and fluff with a fork. Transfer to a serving dish.
- Place the cabbage in another serving dish. Uncover the fish, top with the grapefruit sauce and serve.
Nutrition Facts : Calories 1144.9 calories, Carbohydrate 104.6 g, Cholesterol 143.3 mg, Fat 47.2 g, Fiber 14 g, Protein 64.8 g, SaturatedFat 18.2 g, Sodium 212.5 mg, Sugar 18.8 g
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