Southwestern Couscous Recipes

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Steps:

• 1. Bring 1 cup water and salt to a boil in a medium saucepan,gradually stir in couscous.Remove from heat,cover and let stand 5 minutes. Fluff with a fork.
• 2. While couscous stands,combine lime juice,olive oil and cumin in a large bowl,stir with a whisk. Stir in beans and next 3 ingredients. Add Couscous,toss gently with a fork and serve

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
• Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
• Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

Steps:

• In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
• Stir in broth, tomatoes, cumin, and chili powder.
• Heat to a boil, and then remove from heat.
• Stir in couscous and beans; then cover and let stand for 5 minutes.
• Fluff couscous mixture with a fork.
• Top each serving with cheese and remaining green onions.