COUSCOUS CASSEROLE
Make and share this Couscous Casserole recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine water and salt in a saucepan; bring to a boil, remove from heat.
- Add couscous; stir well.
- Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
- Add black beans and next 5 ingredients; stir gently.
- Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.
- Spoon mixture into an 11x7x2" baking dish coated with cooking spray.
- Bake, uncovered, at 350F for 25 minutes or until thoroughly heated.
- Cut spinach leaves into thin strips.
- Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.
COUSCOUS VEGETABLE BAKE
Make and share this Couscous Vegetable Bake recipe from Food.com.
Provided by nataliegoes
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size.
- In a large frying pan or pot, warm up the olive oil. Add processed vegetables stirring for 5 minutes.
- Stir in the tomatoes, beans, salt, couscous and Parmesan.
- Spray a 10x10 casserole dish and heat oven to 350 degrees. Spoon mixture into casserole dish and cover with cheddar and bread crumbs. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum and continue baking for and additional 15 minutes.
Nutrition Facts : Calories 413, Fat 11.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1214.1, Carbohydrate 59.1, Fiber 11.8, Sugar 7.8, Protein 20.1
GARLIC CHICKEN IN CASSEROLE WITH ISRAELI COUSCOUS
Provided by Anne Burrell
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
- When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
- Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.
- Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
- Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
- Remove the chicken from the oven and top with scallions before serving.
CHICKEN & COUSCOUS ONE-POT
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.09 milligram of sodium
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
BEST COUSCOUS
Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 4
Steps:
- Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
- Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
- Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
- Break up any clumps with a fork or your fingers.
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