SUN-DRIED TOMATO AND SALAMI COUSCOUS SALAD - WHOLE FOODS
Couscous is the perfect summer grain because it rehydrates so easily in hot water and your kitchen doesn't get heated up. Either regular or whole wheat couscous can be used in this.
Provided by mailbelle
Categories Grains
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
- Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.
COUSCOUS SALAD WITH FETA CHEESE AND SUN-DRIED TOMATOES
This light and lovely side dish features tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap and is scrumdilicious and healty (O.M.G !!! ) too. Recipe was found in Taste of Home Healthy Cooking magaizine. Enjoy !!!!
Provided by Buddybearr
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes. Let stand 5 minutes.
- in a small saucepan, bring broth to a boil and stir in couscous.
- Remove saucepan with broth and couscous from the heat and let it stand 5 minutes or until broth is absorbed.
- Drain and chop tomatoes and add couscous.
- Gently stir in remaining ingredients (feta cheese, parsley, oregano, lemon juice, tsp of water and olive oil)
- Serve warmed or chilled and -- Manga ! .
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!
Provided by Erin C. David
Categories World Cuisine Recipes African North African Egyptian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
- Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
- Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g
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