Couscous For A Crowd Recipes

CROWD-PLEASING COUSCOUS

Provided by Daphne Brogdon

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Crowd-Pleasing Couscous image

Steps:

Heat the olive oil in a medium pot over medium heat. Add the onions and saute for a few minutes, until softened. Add the apricots and couscous, and cook for 2 minutes to toast the couscous. Add 1 1/4 cups water, the beef broth and the salt, and bring to a boil. Turn the heat down to low, cover and cook, stirring occasionally, until the liquid is absorbed and the couscous is tender, 10 to 12 minutes.
Transfer the couscous to a serving dish and serve warm.

Nutrition Facts : Calories 372 calorie, Fat 9 grams, SaturatedFat 1 grams, Sodium 596 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams

Ingredients

2 tablespoons olive oil
1/2 medium red onion, diced
1/4 cup chopped dried apricots
1 3/4 cups Israeli couscous
3/4 cup beef broth
1 1/2 teaspoons salt

GREEK-STYLE COUSCOUS SALAD FOR A CROWD

This should be enough to serve about 12 people but that just depends on how much everyone eats, and trust me they will be going for seconds lol! although you will need only about 1/2 to 3/4 cup dressing for the salad the amounts listed will give you about 1-1/2 cups, you may reduce by half is desired and also the salad may be reduced by half, use a mixture of all coloured bell peppers for a colourful presentation but do not use more than 1-1/2 cups bell peppers, plan ahead the salad needs to chill until completely cold before serving, all amounts may be adjusted to taste. I strongly suggest to make the dressing a day in advance to blend the flavors, prep time includes chilling time but is only estimated.

Provided by Kittencalrecipezazz

Categories Grains

Time 6h

Yield 12 serving(s)

Number Of Ingredients 23

Greek-Style Couscous Salad for a Crowd image

Steps:

To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
Mix in feta cheese, then season the salad with black pepper and if needed some salt.
Cover and chill until completely cold.

Nutrition Facts : Calories 243, Fat 23.5, SaturatedFat 6.3, Cholesterol 22.2, Sodium 292.3, Carbohydrate 5.1, Fiber 1, Sugar 3, Protein 4.3

Ingredients

1 cup olive oil
2 -3 teaspoons fresh minced garlic
2 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon season salt (can use white salt)
1/2 teaspoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons Dijon mustard
4 -5 tablespoons red wine vinegar
1/2 teaspoon sugar (optional)
3 (6 ounce) packages garlic and herb couscous mix (or use favorite flavor)
kalamata olive (to taste, or use sliced pitted black olives)
1 pint cherry tomatoes (halved)
1/2-3/4 cup red bell pepper, seeded and chopped
1/2-3/4 cup green bell pepper, seeded and chopped
1 small cucumber (peeled, seeded and coarsely chopped)
1 small onion, finely chopped
artichoke heart (chopped from a jar, use any amount desired)
1/3 cup fresh parsley, finely chopped
1/2-3/4 cup Greek salad dressing (or to taste)
2 cups crumbled feta cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

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