PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA
Steps:
- In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
- Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
- Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
- In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
- Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.
CHEESY COUSCOUS FRITTERS
These are a great stand by. They can be made in a blink of an eye and your lunch guests will be impressed .I would have them with a nice green salad, and a bit of salsa on the side for a quick easy meal in the middle of the day. They can be frozen ahead and will keep up to three months. This recipe came from our local supermarket magazine, and was posted for ZWT#6.
Provided by Tea Jenny
Categories Greek
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Place couscous in a bowl and pour over hot vegetable stock, cover with cling film and leave to stand for 15 minutes. fluff up the grains with a fork and add 2 beaten eggs, spring onion and crumbled cheese. Shape into 8 cakes . Heat the oil in a non stick pan and fry for 2-3 minutes per side. Serve with tomato salsa.
Nutrition Facts : Calories 308.7, Fat 14.9, SaturatedFat 5.4, Cholesterol 128, Sodium 320.2, Carbohydrate 31.4, Fiber 2.3, Sugar 1.6, Protein 11.8
COUS COUS FRITTERS WITH FETA
Make and share this Cous Cous Fritters With Feta recipe from Food.com.
Provided by Pink Penguin
Categories Grains
Time 20m
Yield 4 fritters, 2 serving(s)
Number Of Ingredients 8
Steps:
- Measure the coucous into a large heatproof bowl, pour over the hot stock, then cover with clingfilm.
- Leave to stand for 5 mins or until all the stock has been absorbed.
- Add the egg & yogurt, mix well.
- Season, then fold through the cheese, tomatoes & spring onions.
- Divide the mixture into 4 & shape into burgers.
- Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 minutes each side until golden.
Nutrition Facts : Calories 623.9, Fat 26.5, SaturatedFat 9.5, Cholesterol 146.6, Sodium 533.5, Carbohydrate 73.4, Fiber 5.3, Sugar 4.2, Protein 21.8
COUSCOUS FRITTERS
This recipe is from BBC good food magazine. It calls for sunblush tomatoes but sun dried can also be used but they must be added to the cous cous before the stock.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the couscous (and sun dried tomatoes if using) into a large bowl and add the hot stock. Cover with cling film and stand for 5 minutes.
- When the couscous has absorbed the stock add the egg and yoghurt and stir well.
- Fold in the cheese, sunblush tomatoes and onions.
- Using wet hands, shape the mixture into 4 patties.
- Heat the oil in a non stick pan and fry the patties for 3 mins on each side.
Nutrition Facts : Calories 623.6, Fat 26.5, SaturatedFat 9.5, Cholesterol 146.5, Sodium 533.2, Carbohydrate 73.4, Fiber 5.3, Sugar 4.2, Protein 21.8
More about "cous cous fritters with feta recipes"
COUSCOUS FRITTERS (RECIPE, HOMEMADE) - LIFE'S LITTLE SWEETS
From lifeslittlesweets.com
Category SavoryCalories 106 per serving
- Make the Couscous: Bring water (or stock of choice) to a boil with salt, coconut oil, and frozen organic peas. When the mixture is boiling, add the couscous and remove it from heat, and cover. Allow it to stand for 4-5 minutes to allow the moisture to absorb.
- Make the Fritters: In a medium bowl, add cooked couscous mixture, diced onion, eggs, and mix until combined. Using 1/4 cup to scoop, form fritters, and place on a plate. Have another plate ready for cooked fritters. Heat a large skillet (I use one that has grill marks) on medium-high heat with 1-2 tablespoons of coconut oil for frying. Once, the skillet is preheated, cook fritters (I can fit 4-6 at a time in the skillet) for 4-5 mins on each side. I recommend covering while they are cooking to ensure they cook evenly through, I cover using a spatter guard, that allows some steam to escape. You can press down very slightly and gently, after you flip them over, then cook for another 4-5 minutes. They should be golden brown on each side. Reduce heat slightly, if necessary, to prevent burning. Add salt and pepper to taste. Serve and enjoy!
COUSCOUS WITH TOMATOES AND FETA - SPEND WITH PENNIES
From spendwithpennies.com
GRIDDLED VEGETABLES WITH FETA AND COUSCOUS RECIPE
From bbc.co.uk
COUSCOUS FETA CAKES | COUSCOUS FRITTERS | COOKING AND …
From cookingandcooking.com
MEDITERRANEAN COUSCOUS SALAD - JESSICA GAVIN
From jessicagavin.com
COUSCOUS SALAD WITH FETA AND LEMON DRESSING – …
From wellplated.com
COUS COUS FRITTERS - CO-OP - CO-OP RECIPES
From coop.co.uk
12 MINUTE COUSCOUS SALAD WITH SUN DRIED TOMATO AND …
From recipetineats.com
COUSCOUS WITH FETA RECIPE - PERFECT FOR PACKED LUNCHES
From deliciousmagazine.co.uk
EASY COUSCOUS WITH SUN-DRIED TOMATO AND FETA
From foodiecrush.com
GREEK ZUCCHINI FRITTERS WITH FETA - THE GREEK FOODIE
From thegreekfoodie.com
5/5 (11)Category Appetizer-Snack, Side DishCuisine GreekPublished Apr 2, 2021
CAULIFLOWER COUSCOUS WITH KALE AND FETA FRITTERS AND TOMATO …
From bbc.co.uk
COUSCOUS AND VEGETABLE FRITTERS | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
ZUCCHINI FRITTERS WITH FETA AND DILL - ONCE UPON A CHEF
From onceuponachef.com
MEDITERRANEAN COUSCOUS SALAD - RECIPE RUNNER
From reciperunner.com
BEST COUSCOUS FRITTATA RECIPE - HOW TO MAKE FRITTATA WITH
From food52.com
#30-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #eggs-dairy #easy #vegetarian #grains #cheese #dietary #pasta-rice-and-grains #number-of-servings
You'll also love
Related Search