TROPICAL COUSCOUS SALAD
Betty Pyrzenski prepared this Marrakesh Express dish for our March 2014 meeting.
Provided by Club Recipes
Categories Pasta Salads
Number Of Ingredients 10
Steps:
- 1. Prepare couscous in water only, as directed on package. Meanwhile in saucepan, combine reserved liquid from pineapple and oranges (about 1 1/2 cups) sugar, eggs, flour and salt.
- 2. cook and stir over medium heat until thickened and bubbly, let cool slightly. Stir sugar mixture into prepared couscous. Chill couscous mixture several hours or overnight.
- 3. Just before serving. Fold in whipped topping, crushed pineapple, oranges, marshmallows and coconut.
SPICY TROPICAL COUSCOUS SALAD
A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!
Provided by RunninLion
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook couscous according to package directions WITHOUT oil or butter.
- Fluff couscous with fork and set aside in a bowl to cool.
- Add remaining ingredients to cooled couscous and mix well.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 202.1, Fat 0.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 42.8, Fiber 3.3, Sugar 4.3, Protein 6.5
TROPICAL COUSCOUS
Make and share this Tropical Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Oranges
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add orange juice and cumin to a saucepan; bring to a boil.
- Add in couscous; cover.
- Remove from heat and let stand 5 minutes.
- Fluff couscous; transfer to a large bowl; let cool.
- In a small bowl, mix together the oil, soy sauce, and lime juice; stir into couscous.
- Add in the cilantro, basil, chives, ginger, mango, and orange; toss to combine.
- Sprinkle w/ nuts.
Nutrition Facts : Calories 252.7, Fat 6.8, SaturatedFat 0.8, Sodium 257.1, Carbohydrate 42.4, Fiber 3.1, Sugar 11.5, Protein 6.5
SPICY SEAFOOD COUSCOUS
Steps:
- Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
- Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
- Place couscous in large bowl. Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve.
- Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
- Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.
- Sambal oelek is available in Asian markets and some supermarkets.
CARIBBEAN JERK CHICKEN
Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.
Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.
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