Mediterranean Couscous Dr Weil Recipes

Steps:

• Pour the boiling water over the couscous in a mixing bowl. Stir, cover, and let stand for 10 minutes.
• Fluff the couscous with a fork, stir in the olive oil, then add the other ingredients.
• Add salt and pepper to taste.
• Serve at room temperature.

Steps:

• Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
• To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.

Steps:

• In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
• In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
• Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Steps:

• 1. Pour the boiling water over the couscous in a mixing bowl. Stir, cover, and let stand for 10 minutes. 2. Fluff the couscous with a fork, stir in the olive oil, then add the other ingredients. Add salt and pepper to taste. 3. Serve at room temperature.

Steps:

• Bring broth to a boil and gradually add coucous. Remove from heat and cover.
• Wait 5 minutes then fluff with a fork.
• Combine all ingredients except oil and lemon juice.
• Wisk juice and oil pour over mixture and toss gently.
• If using feta add now.
• Enjoy.

Steps:

• Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
• Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Steps:

• In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.