Red Couscous Recipes

RED COUSCOUS

There will be no falling asleep at dinner with this on your plate! Something different from Miraval Resort & Spa chef Cary Neff.

Provided by FLKeysJen

Categories Vegan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Red Couscous image

Steps:

Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.

Nutrition Facts : Calories 92.4, Fat 0.3, SaturatedFat 0.1, Sodium 75.5, Carbohydrate 19.2, Fiber 1.2, Sugar 1.9, Protein 2.8

Ingredients

1/8 teaspoon extra virgin olive oil
1/8 cup red onion, diced
1/2 cup couscous, grande
1/4 cup unsweetened apple juice
3/4 cup beet juice (or any other vibrantly-colored vegetable juice easily found at your grocery store if you don't have)
1/4 teaspoon cinnamon
1/8 teaspoon sea salt
1 dash white pepper

COUSCOUS WITH RED PEPPERS

Provided by Pierre Franey

Categories side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Couscous With Red Peppers image

Steps:

Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams

Ingredients

2 tablespoons olive oil
1 medium-size sweet red pepper, cored, seeded and chopped into small pieces
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 cup water
1 cup quick-cooking couscous
4 tablespoons chopped parsley

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES

Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

Couscous With Tomatoes, Cauliflower, Red Peppers and Olives image

Steps:

Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can with juice
2 cups pinto beans, Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 3 sprigs each parsley and mint
1 tablespoon tomato paste
2 to 3 teaspoons harissa (more to taste), plus additional for serving
1/2 pound (1 large) red bell peppers, seeded and cut in large dice
1 small cauliflower, cut into florets, then sliced about 1/2 inch thick
16 imported black olives, pitted and cut in half
2 to 4 tablespoons chopped parsley or mint, or a combination
2 to 2 2/3 cups couscous (1/3 cup per serving)

COLORFUL COUSCOUS

We love it when side dishes pop with color, like the bright pepper accents you'll see in this light and fluffy couscous. It's a scrumptious and welcome switch from baked potatoes or rice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Colorful Couscous image

Steps:

In a large saucepan, heat oil over medium-high heat; saute peppers, onion and garlic until tender, 2-3 minutes. Stir in broth, water, salt and pepper; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 498mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

2 tablespoons olive oil
5 miniature sweet peppers, julienned
1/3 cup finely chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) couscous

More about "red couscous recipes"

MOROCCAN COUSCOUS RECIPE – WELLPLATED.COM

Web May 17, 2022 Stir in the couscous, cover, and let sit for 10 minutes. With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive …
From wellplated.com
4.7/5 (19)
Total Time 15 mins
Category Side Dish
Calories 272 per serving

Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep and eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook 30 seconds. Pour in the broth. Increase the heat to high and bring to a boil.
As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

Red Couscous Recipes

RED COUSCOUS

There will be no falling asleep at dinner with this on your plate! Something different from Miraval Resort & Spa chef Cary Neff.

COUSCOUS WITH RED PEPPERS

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES

Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.

COLORFUL COUSCOUS

We love it when side dishes pop with color, like the bright pepper accents you'll see in this light and fluffy couscous. It's a scrumptious and welcome switch from baked potatoes or rice. -Taste of Home Test Kitchen

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