COUSCOUS WITH A KICK!
Spicy, summery pasta salad made with cucumber, lemon, mint, basil, and jalapeno. This is my interpretation of a spicy tabbouleh dish from 'Pasta & Co.'
Provided by vburrito
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
- While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 38.3 g, Cholesterol 11.1 mg, Fat 3.3 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 155 mg, Sugar 1.3 g
COURTNEY'S CAJUN COUSCOUS WITH A KICK!
Just made this for lunch, and I'm really pleased with how it turned out. No need for cous cous to be bland anymore! Serves 1--perfect for a solo lunch or snack! Fast and easy.
Provided by ckmclements
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine chicken broth, olive oil, cajun seasoning, and salt in a small saucepan. Bring to just a boil.
- Remove saucepan from heat and add cous cous. Cover and let stand for 5 minutes.
- Fluff with a fork and enjoy!
Nutrition Facts : Calories 275.9, Fat 5.6, SaturatedFat 0.9, Sodium 379.2, Carbohydrate 45.1, Fiber 2.9, Sugar 0.3, Protein 9.8
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
SKINNY CAJUN PORK WITH FRESH PEPPER COUSCOUS
50% less sat fat • 43% less sodium than the original recipe. With the help of quick-cooking staples like boneless pork chops and couscous, this delicious meal is ready in snap!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle all sides of pork chops with Cajun seasoning. Coat peppers with nonstick cooking spray; set aside.
- For a charcoal grill, place pork chops, sweet pepper quarters, and poblano pepper quarters on the rack directly over medium coals. Grill, uncovered, for 7 to 9 minutes or until chops are slightly pink in centers (160°F) and peppers are crisp-tender, turning once halfway through grilling. Add jalapeño pepper halves to the grill for the last 2 to 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, sweet pepper quarters, and poblano pepper quarters on grill rack over heat. Cover and grill as above, adding jalapeño pepper halves to grill as above.)
- Meanwhile, in a medium saucepan, bring chicken broth to boiling; add couscous. Remove from heat. Cover and let stand for 5 minutes. Slice sweet pepper and poblano pepper quarters into bite-size strips. Finely chop jalapeño pepper halves. Stir peppers and almonds into couscous. Serve couscous mixture with pork chops.
Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 3 g, ServingSize 3 ounces cooked meat plus 1 cup couscous mixture, Sodium 180 mg, Sugar 2 g, TransFat 0 g
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