Couscouswithappleschives Recipes
COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.
Provided by gailanng
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
- Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
- While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.
Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1
ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
CHICKEN WITH COUSCOUS
A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!
Provided by Julianne Ture
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
- Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
- In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g
COUSCOUS WITH CHICKEN
Couscous is small grains made of semolina, wheat flour, salt and water. Its origin is Northern African. Couscous grains are delicate requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it.
Provided by yewoinfamilycooking
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Clean the chicken breasts with cold water, lemon/lime and a pinch of salt.
- Rinse the chicken breasts and pat dry; cut as desired.
- Sauté the onion with oil until tender.
- Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown.
- Combine the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes.
- Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes.
- Meanwhile, prepare the couscous following direction from the package.
- In a serving dish, place the chicken and sauce in the middle and the couscous around it.
- Serve it warm.
Nutrition Facts : Calories 469.4, Fat 7.3, SaturatedFat 1.3, Cholesterol 91.2, Sodium 257.4, Carbohydrate 52.3, Fiber 4.9, Sugar 4, Protein 45.8
CHICKPEA COUSCOUS
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.
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