Garlic And Ginger Couscous Recipes

Steps:

• Puree 2 tomatoes, 2 tablespoons each tomato paste and water, 1 tablespoon red wine vinegar, a 2-inch piece of peeled ginger, 1 garlic clove, 3/4 teaspoon kosher salt and 1/4 teaspoon ground turmeric. Heat 2 tablespoons olive oil in a skillet over medium heat; add the puree and cook, stirring, until thickened to a paste, 12 minutes. Add 1 cup water and bring to a simmer. Remove from the heat and stir in 1 cup couscous; cover and let sit 10 minutes. Fluff with a fork, season with salt and top with chopped cilantro.

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• Topping: In a shallow pan, heat oil.
• Cook garlic until it begins to brown.
• Add rest of spices, cook for 30 second and remove from heat.
• (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
• Mix topping with couscous, serve immediately.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.

Steps:

• Heat oil in a small saucepan over medium-high heat. Saute garlic and ginger in hot oil until fragrant, about 1 minute.
• Pour chicken broth into garlic mixture and bring to a boil; remove from heat and stir in couscous. Cover the saucepan with a lid and let stand until broth is completely absorbed, 5 to 7 minutes. Fluff couscous with a fork.