SAVOURY COUSCOUS
Make and share this Savoury Couscous recipe from Food.com.
Provided by Chef floWer
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in sauce pan (which has a lid).
- Add chopped onions, stir and allow to cook until soft.
- Stir in crushed garlic.
- Add couscous, stir.
- Add chicken stock, stir and bring to boil.
- Remove off heat, cover and allow to stand for 5 minutes.
- Stir in coriander or parsley.
- Add salt and pepper to taste.
- Serve as a side dish.
Nutrition Facts : Calories 271.5, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.6, Sodium 230.6, Carbohydrate 40.6, Fiber 2.7, Sugar 3.1, Protein 9
COUSCOUS TABBOULEH
Steps:
- In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.
COUSCOUS TABBOULEH
Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 45m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 2 grams
ISRAELI COUSCOUS TABOULI
Provided by Melissa d'Arabian : Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
- In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.
More about "savory couscous tabbouleh recipes"
ISRAELI COUSCOUS TABBOULEH RECIPE
From bonappetit.com
3.9/5 (23)Estimated Reading Time 50 secsServings 8
- Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.
- DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
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