COUSCOUS WITH FETA, CHICKPEAS AND TOMATO
This is one of my vegetarian sister's favorite salads, from Mom (I'm not sure where she got it). She just eats it as is, but it is also good with grilled chicken, for the non-vegetarian set. A simple, tasty, one-pot dish, excellent hot or cold.
Provided by Cinizini
Categories Grains
Time 28m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan or large skillet over medium heat.
- Add red pepper and garlic and cook for three minutes, stirring frequently.
- Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
- Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
- Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
- Great next-day leftovers!
Nutrition Facts : Calories 371.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 26.7, Sodium 1085.2, Carbohydrate 55.2, Fiber 7.8, Sugar 4.1, Protein 14.7
COUSCOUS WITH SUN-DRIED TOMATOES, FETA CHEESE, AND MINT
Make and share this Couscous With Sun-Dried Tomatoes, Feta Cheese, and Mint recipe from Food.com.
Provided by mollyvf
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook couscous.
- Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
- Toss to combine.
- Season with salt and pepper.
- Serve warm or chilled.
Nutrition Facts : Calories 96.9, Fat 5.1, SaturatedFat 2.4, Cholesterol 12.6, Sodium 236.8, Carbohydrate 9.2, Fiber 2.7, Sugar 2.5, Protein 4.8
COUSCOUS WITH FETA 'N' TOMATOES
This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. -Josephine Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
- For the chicken: Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
COUSCOUS FETA SALAD
The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time
Provided by Chef1MOM-Connie
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
- Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
- While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
- Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
- Add feta cheese and gently mix to combine.
- Garnish with black olives, if desired.
- Add salt and pepper to taste and enjoy!
Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2
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
SIMPLE GREEK COUSCOUS
Kalamata olives, sun-dried tomatoes, and feta cheese add a Greek flair to a classic Mediterranean pasta.
Provided by DontWastetheCrumbs.com
Categories Salad 100+ Pasta Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
- Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 22.5 g, Cholesterol 16.8 mg, Fat 8.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 555.4 mg, Sugar 3.2 g
COUSCOUS WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
- Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
- Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!
Provided by Erin C. David
Categories World Cuisine Recipes African North African Egyptian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
- Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
- Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g
COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
- Add the sun-dried tomatoes and sauté 30 seconds more.
- Add olives and chicken stock and bring to a boil.
- Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
- Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
COUSCOUS FRITTERS WITH FETA
A new way to serve couscous for a tasty mid-week meal
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
- Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
Nutrition Facts : Calories 510 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium
COUSCOUS SALAD WITH FETA CHEESE AND SUN-DRIED TOMATOES
This light and lovely side dish features tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap and is scrumdilicious and healty (O.M.G !!! ) too. Recipe was found in Taste of Home Healthy Cooking magaizine. Enjoy !!!!
Provided by Buddybearr
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes. Let stand 5 minutes.
- in a small saucepan, bring broth to a boil and stir in couscous.
- Remove saucepan with broth and couscous from the heat and let it stand 5 minutes or until broth is absorbed.
- Drain and chop tomatoes and add couscous.
- Gently stir in remaining ingredients (feta cheese, parsley, oregano, lemon juice, tsp of water and olive oil)
- Serve warmed or chilled and -- Manga ! .
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EASY COUSCOUS WITH SUN-DRIED TOMATO AND FETA
From foodiecrush.com
4.8/5 (17)Category Side DishCuisine MediterraneanTotal Time 10 mins
- In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside.
- In a medium saucepan, bring 1 1/4 cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes.
- Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.
COUSCOUS WITH TOMATOES AND FETA {READY IN 15 MINS
From spendwithpennies.com
5/5 (6)Total Time 15 minsCategory Main Course, Side DishCalories 302 per serving
- Add chicken broth, basil and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes.
- Lift lid, stir in tomatoes, lemon juice and feta cheese. Garnish with fresh basil and parsley and serve.
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