Dajaj Bil Couscous Recipes
DIJON SWORDFISH STEAKS
Make and share this Dijon Swordfish Steaks recipe from Food.com.
Provided by MixnVixn
Categories < 60 Mins
Time 52m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the marinade ingredients in a bowl. Reserve half for cooking process. Add swordfish to a shallow baking dish and cover with remaining marinade, toss til well coated. Cover and refrigerate for 30 minutes.
- Preheat the broiler. Brush broiler pan with olive oil or cooking spray to prevent sticking.
- Place steaks on prepared pan and broil on highest rack level, basting every two minutes. Flip over after 6 minutes and continue cooking another 6 minutes basting that side every two minutes.
- Serve with Mediterranean Style Couscous Salad w/ Roasted Veggies :).
Nutrition Facts : Calories 240.8, Fat 14.8, SaturatedFat 2.8, Cholesterol 74.8, Sodium 722.9, Carbohydrate 2.4, Fiber 0.7, Sugar 0.4, Protein 23.9
VEGETARIAN COUSCOUS PAELLA
Make and share this Vegetarian Couscous Paella recipe from Food.com.
Provided by SweetPnut
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place oil in large skillet or dutch oven at medium-high heat.
- Add onion and garlic.
- Cook until onion is tender, about 5 minutes.
- Add broth, peas, carrots, salt, turmeric and red pepper.
- Bring to a boil over high heat.
- Reduce heat, cover and simmer 10 minutes.
- Remove from heat and stir in uncooked couscous, tomato, parsley and almonds.
- Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 344.7, Fat 12.1, SaturatedFat 1, Sodium 273.5, Carbohydrate 48.8, Fiber 7.7, Sugar 6.3, Protein 12.1
CUSCUS BIL KHODAR (VEGETABLE COUSCOUS)
Another of the Restaurant Al-Fassia of Marrakesh, Morocco's recipes picked up on a trip to Morocco several years ago.
Provided by Member 610488
Categories Yam/Sweet Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F
- Mix the first 5 ingredients in a large bowl then stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450F for 30 minutes or until the vegetables are tender, stirring occasionally.
- While potatoes are baking, bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat then cover and let stand 10 minutes. Fluff with a fork. Next, gently stir in chickpeas. Keep warm.
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan and cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins then cook 2 minutes. Stir in cinnamon and cook an additional 30 seconds. Stir in honey, and remove from heat.
- Mound couscous in the middle of a serving tray. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous then spoon topping over top of couscous.
Nutrition Facts : Calories 458.5, Fat 10.8, SaturatedFat 1.2, Sodium 690.6, Carbohydrate 82, Fiber 11.9, Sugar 15.7, Protein 10.9
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